Concepedia

High amylose starch thermally processed by ohmic heating: Electrical, thermal, and microstructural characterization

Fernanda G. Castro-Campos, Eduardo Morales‐Sánchez, A.H. Cabrera-Ramírez, Mario M. Martínez, Mario E. Rodríguez‐García, Marcela Gaytán‐Martínez

Innovative Food Science & Emerging Technologies · 2023 · 28 citations · 26 references

DOI

Concepts

References

26

Starch—composition, fine structure and architecture

Richard F. Tester, John Karkalas, Xin Qi · Journal of Cereal Science · 2004 · 1.7K citations

, , +13

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 · 1.6K citations

, , +13

Gelatinization and rheological properties of starch

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

, , +16

Structure‐function relationships of starch components

Varatharajan Vamadevan, Eric Bertoft · Starch - Stärke · 2014 · 448 citations · Full text

, , +17

Gelatinization of cornstarch with different amylose/amylopectin content

Hongsheng Liu, Long Yu, Fengwei Xie et al. · Carbohydrate Polymers · 2006 · 321 citations

, , +12