Comparison of porous starches obtained from different enzyme types and levels

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 · 1.5K citations

Food Chemistry, Engineering, Biochemistry +13

Form and functionality of starch

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Food Chemistry, Functional Property, Polysaccharide +2

Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches

Hyun‐Jung Chung, Qiang Liu, R. Hoover · Carbohydrate Polymers · 2008 · 647 citations

Lentil Starches, Resistant Starch Levels, Agricultural Economics +4

A Procedure to Measure Amylose in Cereal Starches and Flours with Concanavalin A

T. S. Gibson, Vicky Solah, Barry V. McCleary · Journal of Cereal Science · 1997 · 390 citations

Food Chemistry, Measure Amylose, Concanavalin A +6

Hydrolysis of native starches with amylases

Richard F. Tester, Xin Qi, John Karkalas · Animal Feed Science and Technology · 2006 · 371 citations

Biosynthesis, Engineering, Native Starches +6