Physicochemical properties and in vitro digestibility of proso millet starch after addition of Proanthocyanidins

Classification and measurement of nutritionally important starch fractions.

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

Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch

Jay‐lin Jane, Y. Y. Chen, L. F. Lee et al. · Cereal Chemistry · 1999 · 1.5K citations

Food Chemistry, Engineering, Biochemistry +13

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

Food Chemistry, Crystalline Potato Starch, Spectroscopy +7

Effect of heat–moisture treatment on the structure and physicochemical properties of tuber and root starches

Anil Gunaratne · Carbohydrate Polymers · 2002 · 867 citations

Food Chemistry, Health Sciences, Root Starches +4

Organisation of the external region of the starch granule as determined by infrared spectroscopy

Olivier Sevenou, Sandra E. Hill, Imad A. Farhat et al. · International Journal of Biological Macromolecules · 2002 · 814 citations

Food Chemistry, Biochemistry, Natural Sciences +8