A comparison of native and oxidized normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties

Structure of the starch granule. I. Swelling and solubility patterns of various starches.

H. W. Leach · 1959 · 988 citations

Pharmacy, Biochemistry, Food Science +16

Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties

Kawaljit Singh Sandhu, Narinder Singh · Food Chemistry · 2006 · 601 citations

Agriculture, Food Science, Carbohydrate Chemistry +13

Effect of Amylose Content on Gelatinization, Retrogradation, and Pasting Properties of Starches from Waxy and Nonwaxy Wheat and Their F1 Seeds

Tomoko Sasaki, Takeshi Yasui, Junko Matsuki · Cereal Chemistry · 2000 · 345 citations

Agriculture, Food Science, Cereal Science +13

Characterization of Different Starches Oxidized by Hypochlorite

Daris Kuakpetoon, Ya‐Jane Wang · Starch - Stärke · 2001 · 328 citations

Agriculture, Chemistry, Food Science +17

A Differential Scanning Calorimetry Study on the Effect of Annealing on Gelatinization Behavior of Corn Starch

B. Krueger, Clarence A. Knutson, George E. Inglett et al. · Journal of Food Science · 1987 · 319 citations

Pharmacy, Food Science, Carbohydrate Chemistry +12