articleTop 10% cited
Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starches
Carbohydrate Research · 1994 · Vol. 252 · pp. 33–53
R. Hoover✉(Memorial University of Newfoundland)Thavaratnam Vasanthan(Memorial University of Newfoundland)
Food composition and propertiesMicrobial Metabolites in Food BiotechnologyFood Industry and Aquatic BiologyChemistryLegumeMoistureFood scienceAgronomyOrganic chemistry
MeSH terms
alpha-AmylasesAmyloseManihotEdible GrainGelsHot TemperatureHydrolysisFabaceaeMicroscopy, Electron, ScanningPlantsPlants, MedicinalSolanum tuberosumStarchViscosityWater
Funding
- Natural Sciences and Engineering Research Council of Canada
Citations
349
FWCI
5.11
field-weighted impact
References
31
Percentile
96%
vs. same field & year
Citations per year
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References
Improved colorimetric determination of amylose in starches or flours
Carbohydrate Research · 1987 · 431 citations
Relationship between the distribution of the chain length of amylopectin and the crystalline structure of starch granules
Carbohydrate Research · 1985 · 541 citations
Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition
Carbohydrate Research · 1992 · 1,182 citations
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