Concepedia

Particle size distribution of wheat starch granules in relation to baking properties of frozen dough

Han Tao, Pei Wang, Fengfeng Wu, Zhengyu Jin, Xueming Xu

Carbohydrate Polymers · 2015 · 111 citations · 33 references

DOI

Concepts

References

33

Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch

Jay‐lin Jane, Y. Y. Chen, L. F. Lee et al. · Cereal Chemistry · 1999 · 1.6K citations

, , +13

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

, , +12

Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study

Norman W.H. Cheetham, Leping Tao · Carbohydrate Polymers · 1998 · 1.1K citations

, , +17

Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents

Hyun‐Jung Chung, Qiang Liu, Laurence Lee et al. · Food Hydrocolloids · 2010 · 554 citations

, , +17

Characterization and modeling of the A- and B-granule starches of wheat, triticale, and barley

Zihua Ao, Jay‐lin Jane · Carbohydrate Polymers · 2006 · 335 citations

, , +10