Enzymatically elongated rice starches by amylosucrase from Deinococcus geothermalis lead to slow down the glucose generation rate at the mammalian α-glucosidase level

Classification and measurement of nutritionally important starch fractions.

H N Englyst, S M Kingman, John H. Cummings · PubMed · 1992 · 3.8K citations

Agriculture, Food Science, Nutritional Sciences +12

Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition

D. Cooke, Michael J. Gidley · Carbohydrate Research · 1992 · 1.2K citations

Natural Sciences, Food Science, Materials Science +16

A periodic distribution of the chain length of amylopectin as revealed by high-performance anion-exchange chromatography

Isao Hanashiro, Jun‐ichi Abe, Susumu Hizukuri · Carbohydrate Research · 1996 · 850 citations

Life Sciences, Biochemistry, Carbohydrate Biochemistry +9

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

Agriculture, Biochemistry, Food Science +17

Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose

Klaus Englyst, Sophie Vinoy, Hans N. Englyst et al. · British Journal Of Nutrition · 2003 · 362 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +16