articleTop 1% cited
Pasting, paste, and gel properties of starch–hydrocolloid combinations
Carbohydrate Polymers · 2011 · Vol. 86(2) · pp. 386–423
James N. BeMiller✉(Purdue University West Lafayette)
Food composition and propertiesPolysaccharides Composition and Applicationsbiodegradable polymer synthesis and propertiesAmylopectinStarchSwellingGranule (geology)AmyloseRetrogradation (starch)Composite numberPolymerPolysaccharideChemistry
Citations
581
FWCI
17.88
field-weighted impact
References
266
Percentile
100%
vs. same field & year
Citations per year
Cited by
The functional and nutritional aspects of hydrocolloids in foods
Food Hydrocolloids · 2015 · 451 citations
Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking
Foods · 2020 · 257 citations
A review on synthesis, properties and applications of natural polymer based carrageenan blends and composites
International Journal of Biological Macromolecules · 2016 · 457 citations
References
The roles of amylose and amylopectin in the gelation and retrogradation of starch
Carbohydrate Research · 1985 · 1,181 citations
The phase transformations in starch during gelatinisation: a liquid crystalline approach
Carbohydrate Research · 2000 · 340 citations
The gelation and crystallisation of amylopectin
Carbohydrate Research · 1987 · 411 citations
The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches
Carbohydrate Polymers · 1998 · 688 citations
Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition
Carbohydrate Research · 1992 · 1,182 citations
Related articles
The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches
Carbohydrate Polymers · 1998 · 688 citations
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.