articleTop 10% cited
Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents
Food Hydrocolloids · 2010 · Vol. 25(5) · pp. 968–975
Hyun‐Jung Chung✉(Agriculture and Agri-Food Canada)Qiang Liu(Agriculture and Agri-Food Canada)Laurence LeeDongzhi Wei(East China University of Science and Technology)
Food composition and propertiesPhytase and its ApplicationsProteins in Food SystemsAmyloseAmylopectinStarchCrystallinityFood scienceChemistryEnthalpyResistant starchCrystallography
Funding
- Korea Electrotechnology Research Institute
Citations
546
FWCI
6.93
field-weighted impact
References
54
Percentile
97%
vs. same field & year
Citations per year
References
Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study
Carbohydrate Polymers · 1998 · 1,073 citations
A periodic distribution of the chain length of amylopectin as revealed by high-performance anion-exchange chromatography
Carbohydrate Research · 1996 · 835 citations
Structures of rice amylopectins with low and high affinities for iodine
Carbohydrate Research · 1987 · 388 citations
Crystallisation of malto-oligosaccharides as models of the crystalline forms of starch: minimum chain-length requirement for the formation of double helices
Carbohydrate Research · 1987 · 448 citations
Branch-structure difference in starches of A- and B-type X-ray patterns revealed by their Naegeli dextrins
Carbohydrate Research · 1997 · 462 citations
Polymodal distribution of the chain lengths of amylopectins, and its significance
Carbohydrate Research · 1986 · 973 citations
Relationship between the distribution of the chain length of amylopectin and the crystalline structure of starch granules
Carbohydrate Research · 1985 · 541 citations
Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy
Carbohydrate Research · 1995 · 1,180 citations
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