Pasting, rheology, and fine structure of starch for waxy rice powder with high-temperature baking

Gelatinization and rheological properties of starch

Yongfeng Ai, Jay‐lin Jane · Starch - Stärke · 2014 · 484 citations

Food Chemistry, Biopolymer Gel, Engineering +10

Relationships between amylopectin internal molecular structure and physicochemical properties of starch

Fan Zhu · Trends in Food Science & Technology · 2018 · 224 citations · Full text

Food Chemistry, Glycosylation, Biochemistry +3

Effect of dry heat treatment on the physicochemical properties and structure of proso millet flour and starch

Qingjie Sun, Min Gong, Ying Li et al. · Carbohydrate Polymers · 2014 · 223 citations

Food Chemistry, Health Sciences, Dry Heat Treatment +5

Rice starches. II. Structural aspects provide insight into swelling and pasting properties

G.E. Vandeputte, Veerle Derycke, J. Geeroms et al. · Journal of Cereal Science · 2003 · 219 citations

Food Chemistry, Materials Science, Food Microstructure +5

Small differences in amylopectin fine structure may explain large functional differences of starch

Eric Bertoft, George A. Annor, Xinyu Shen et al. · Carbohydrate Polymers · 2015 · 180 citations

Biochemistry, Natural Sciences, Glycobiology +6