Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Hans Goesaert, Kristof Brijs, W. S. Veraverbeke et al. · Trends in Food Science & Technology · 2005 · 1K citations

Agriculture, Food Science, Nutritional Sciences +11

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

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Life Sciences, Biochemistry, Carbohydrate Biochemistry +9

Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches

Jasmien Waterschoot, Sara Gomand, Ellen Fierens et al. · Starch - Stärke · 2014 · 388 citations

Agriculture, Food Science, Plant Sciences +14

The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains

Seila Sar, Jovin Hasjim, Morgan Tizzotti et al. · Food Chemistry · 2012 · 361 citations

Agriculture, Biochemistry, Food Science +16

Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties

Sathaporn Srichuwong, Titi Candra Sunarti, Takashi Mishima et al. · Carbohydrate Polymers · 2005 · 346 citations

Agriculture, Botany, Food Science +14