articleTop 10% cited
Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review
Food Hydrocolloids · 2006 · Vol. 21(1) · pp. 1–22
Jaspreet Singh✉(Massey University)Lovedeep Kaur(Massey University)Owen J. McCarthy(Massey University)
Food composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food BiotechnologyAmylopectinStarchAmyloseRheologyModified starchGranule (geology)Chemical modificationChemistryPolysaccharideResistant starch
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8.25
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References
Viscoelastic Properties of Polymers
Journal of The Electrochemical Society · 1961 · 13,470 citations
Morphological, thermal and rheological properties of starches from different botanical sources
Food Chemistry · 2003 · 1,843 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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