articleTop 10% cited
The phase transformations in starch during gelatinisation: a liquid crystalline approach
Carbohydrate Research · 2000 · Vol. 328(2) · pp. 165–176
Thomas Andrew Waigh(Cavendish Hospital)Michael J. Gidley(Unilever (United Kingdom))Bernard U. Komanshek(Daresbury Laboratory)Athene M. Donald✉(Cavendish Hospital)
Food composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food SystemsAmylopectinChemistryLamellar structureCrystallographyStarchHelix (gastropod)Phase (matter)Liquid crystalSmall-angle X-ray scatteringPhase transition
MeSH terms
AmylopectinCalorimetry, Differential ScanningCarbohydrate ConformationGelsModels, ChemicalMagnetic Resonance SpectroscopyStarchTemperatureThermodynamicsWater
Funding
- Biotechnology and Biological Sciences Research Council
Citations
340
FWCI
4.71
field-weighted impact
References
34
Percentile
95%
vs. same field & year
Citations per year
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References
<i>Principles of Condensed Matter Physics</i>
Physics Today · 1995 · 2,246 citations
Gelatinisation of starch: a combined SAXS/WAXS/DSC and SANS study
Carbohydrate Research · 1998 · 382 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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