Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation

Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids

Tester Rf, Morrison Wr · Europe PMC (PubMed Central) · 1990 · 1.5K citations

Agriculture, Biochemistry, Food Science +12

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

Natural Sciences, Chemistry, Food Science +12

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

Characterization of barley starches of waxy, normal, and high amylose varieties

Yunxian Song, Jay‐lin Jane · Carbohydrate Polymers · 2000 · 397 citations

Agriculture, Plant Sciences, Cereal Science +12

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