Effect of Mesona chinensis polysaccharide on pasting, rheological and structural properties of corn starches varying in amylose contents

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

The Effect of Heat–Moisture Treatment on the Structure and Physicochemical Properties of Normal Maize, Waxy Maize, Dull Waxy Maize and Amylomaize V Starches

R. Hoover, H. Manuel · Journal of Cereal Science · 1996 · 304 citations

Agriculture, Biochemistry, Food Science +17

How amylose molecular fine structure of rice starch affects functional properties

Keyu Tao, Cheng Li, Wenwen Yu et al. · Carbohydrate Polymers · 2018 · 294 citations

Agriculture, Biochemistry, Food Science +16

Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch

Bao Zhang, Bin Bai, Yi Pan et al. · Food Chemistry · 2018 · 260 citations

Agriculture, Biochemistry, Food Science +15

Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch

Yongshuai Ma, Yi Pan, Qiutao Xie et al. · Food Chemistry · 2018 · 198 citations · Full text

Agriculture, Food Science, Food Engineering +13