Concepedia

Comparison of methods to determine the degree of gelatinisation for both high and low starch concentrations

Tim Baks, Ikenna S. Ngene, J.J.G. van Soest, Anja E.M. Janssen, Remko M. Boom

Carbohydrate Polymers · 2006 · 101 citations · 41 references

Open access

Concepts

AgricultureFood ScienceFood AnalysisFood ChemistryFood ProcessingCarbohydrate AnalysisFood Texture ChemistryGelsStarch ChemistryGelatinization TemperatureStarch GelatinizationStarch Physicochemical Properties

References

41

Principles of Polymer Chemistry.

Maurice L. Huggins · Journal of the American Chemical Society · 1954 · 16.6K citations

Natural Sciences, Chemistry, Organic Chemistry +8

Principles of polymer chemistry

Choice Reviews Online · 1995 · 15.3K citations

Natural Sciences, Chemistry, Materials Science +12

Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy

J.J.G. van Soest, H. Tournois, D. de Wit et al. · Carbohydrate Research · 1995 · 1.2K citations · Full text

Natural Sciences, Chemistry, Food Science +12

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

Natural Sciences, Food Science, Materials Science +16

Phase transitions of the starch–water system

John W. Donovan · Biopolymers · 1979 · 930 citations

Natural Sciences, Biochemistry, Food Science +17