A comparative study of the physicochemical properties of starches from two lentil cultivars

Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids

Tester Rf, Morrison Wr · Europe PMC (PubMed Central) · 1990 · 1.5K citations

Food Chemistry, Polysaccharide, Cereal Starches +1

Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition

D. Cooke, Michael J. Gidley · Carbohydrate Research · 1992 · 1.2K citations

Materials Science, Molecular Order, Chemical Kinetics +10

Starch Crystal Transformations and Their Industrial Importance

H. F. Zobel · Starch - Stärke · 1988 · 834 citations

Materials Science, Crystal Structure, Industrial Importance +11

STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY

Costas G. Βiliaderis, T.J. Maurice, J.R. Vose · Journal of Food Science · 1980 · 505 citations

Food Chemistry, Materials Science, Engineering +13

Improved colorimetric determination of amylose in starches or flours

Joseph Chrastil · Carbohydrate Research · 1987 · 428 citations

Food Chemistry, Biochemistry, Food Analysis +3