The use of modulated temperature differential scanning calorimetry for the characterisation of food systems

The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches

Helena Fredriksson, J. Silverio, Roger Andersson et al. · Carbohydrate Polymers · 1998 · 685 citations

Food Chemistry, Biopolymer Gel, Engineering +7

?Antiplasticization? in starch-glycerol films?

Denis Lourdin, Hervé Bizot, Paul Colonna · Journal of Applied Polymer Science · 1997 · 329 citations

Edible Film, Engineering, Mechanical Engineering +19

Effect of water as a diluent on the glass transition behaviour of malto-oligosaccharides, amylose and amylopectin

Paul D. Orford, Roger Parker, Stephen G. Ring et al. · International Journal of Biological Macromolecules · 1989 · 275 citations

Food Chemistry, Glass Transition Behaviour, Biotechnology +4

Glass transitions in low moisture and foods : Effects on shelf life and quality

Yrjö H. Roos, M. Karel, Jozef L. Kokini · Food technology · 1996 · 161 citations

Food Chemistry, Shelf Life, Glass Transitions +6

The physical state of amorphous corn starch and its impact on crystallization

Kirsi Jouppila, Yrjö H. Roos · Carbohydrate Polymers · 1997 · 110 citations

Materials Science, Engineering, Amorphous Corn Starch +8