Insights into rice starch degradation by maltogenic α–amylase: Effect of starch structure on its rheological properties

Colorimetric Method for Determination of Sugars and Related Substances

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Agriculture, Chemistry, Food Science +13

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

Gelatinization and rheological properties of starch

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

Agriculture, Food Science, Carbohydrate Chemistry +16

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

Molecular weights and gyration radii of amylopectins determined by high-performance size-exclusion chromatography equipped with multi-angle laser-light scattering and refractive index detectors

Sang‐Ho Yoo · Carbohydrate Polymers · 2002 · 340 citations

Life Sciences, Biochemistry, Spectroscopy +7