Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch

Gelatinization and rheological properties of starch

Yongfeng Ai, Jay‐lin Jane · Starch - Stärke · 2014 · 499 citations

Agriculture, Food Science, Carbohydrate Chemistry +16

Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends

Cuihong Yang, Fang Zhong, H. Douglas Goff et al. · Food Chemistry · 2018 · 420 citations

Agriculture, Biochemistry, Food Science +14

Three classes of starch granule swelling: Influence of surface proteins and lipids

Martine R. Debet, Michael J. Gidley · Carbohydrate Polymers · 2006 · 372 citations

Life Sciences, Biochemistry, Food Science +10

Effect of endogenous proteins and lipids on starch digestibility in rice flour

Jiangping Ye, Xiuting Hu, Shunjing Luo et al. · Food Research International · 2018 · 310 citations

Agriculture, Biochemistry, Food Science +15

Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths

Mario M. Martínez, Cheng Li, Monika Okoniewska et al. · Carbohydrate Polymers · 2018 · 220 citations

Life Sciences, Biochemistry, Food Science +13