articleTop 10% cited
The roles of amylose and amylopectin in the gelation and retrogradation of starch
Carbohydrate Research · 1985 · Vol. 135(2) · pp. 271–281
M. J. Miles✉(Norwich University)Victor J. Morris(Norwich University)Paul D. Orford(Norwich University)Stephen G. Ring(Norwich University)
Food composition and propertiesProteins in Food SystemsPolysaccharides Composition and ApplicationsAmyloseAmylopectinCrystallinityStarchRetrogradation (starch)ChemistryDifferential scanning calorimetryCrystallizationChemical engineeringDynamic mechanical analysis
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References
Colorimetric Method for Determination of Sugars and Related Substances
Analytical Chemistry · 1956 · 51,242 citations
Kinetics of Phase Change. I General Theory
The Journal of Chemical Physics · 1939 · 11,124 citations
Kinetics of Phase Change. II Transformation-Time Relations for Random Distribution of Nuclei
The Journal of Chemical Physics · 1940 · 8,565 citations
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