Effects of large-ring cyclodextrin produced by 4-α-glucosyltransferase on gelatinization and retrogradation behavior of starches

Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition

D. Cooke, Michael J. Gidley · Carbohydrate Research · 1992 · 1.2K citations

Natural Sciences, Food Science, Materials Science +16

The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches

Helena Fredriksson, J. Silverio, Roger Andersson et al. · Carbohydrate Polymers · 1998 · 691 citations

Agriculture, Biochemistry, Food Science +15

Pasting, paste, and gel properties of starch–hydrocolloid combinations

James N. BeMiller · Carbohydrate Polymers · 2011 · 590 citations

Natural Sciences, Food Science, Materials Science +14

Relationships between chain length distribution of amylopectin and gelatinization properties within the same botanical origin for sweet potato and buckwheat

Takahiro Noda · Carbohydrate Polymers · 1998 · 275 citations

Agriculture, Biochemistry, Food Science +12

Distribution of short to medium amylose chains are major controllers of in vitro digestion of retrograded rice starch

Bo Gong, Lilin Cheng, Robert G. Gilbert et al. · Food Hydrocolloids · 2019 · 261 citations

Agriculture, Biochemistry, Food Science +16