Pre-baking-steaming of oat induces stronger macromolecular interactions and more resistant starch in oat-buckwheat noodle

Classification and measurement of nutritionally important starch fractions.

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

Agriculture, Food Science, Nutritional Sciences +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

Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starches

R. Hoover · Carbohydrate Research · 1994 · 284 citations

Agriculture, Food Science, Plant Sciences +14

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

Jayne E. Bock, Srinivasan Damodaran · Food Hydrocolloids · 2012 · 280 citations

Agriculture, Biochemistry, Food Science +17

Optimization of ingredients and baking process for improved wholemeal oat bread quality

Laura Flander, Marjatta Salmenkallio‐Marttila, Tapani Suortti et al. · LWT · 2006 · 243 citations

Agriculture, Food Science, Cereal Science +7