articleTop 1% cited
The gelation and crystallisation of amylopectin
Carbohydrate Research · 1987 · Vol. 162(2) · pp. 277–293
Stephen G. Ring✉(Quadram Institute)Paul Colonna(Norwich Research Park)Kenneth J. I'Anson(Norwich Research Park)Monica T. Kalichevsky(Norwich Research Park)M. J. Miles(Norwich Research Park)Victor J. Morris(Quadram Institute)Paul D. Orford(Quadram Institute)
Proteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and propertiesAmylopectinDifferential scanning calorimetryChemistryCrystallizationGel permeation chromatographyViscometerChromatographyAqueous solutionRheologyCrystallography
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References
Structure studies of amylose-V complexes and retro-graded amylose by action of alpha amylases, and a new method for preparing amylodextrins
Carbohydrate Research · 1984 · 338 citations
The roles of amylose and amylopectin in the gelation and retrogradation of starch
Carbohydrate Research · 1985 · 1,181 citations
Polymodal distribution of the chain lengths of amylopectins, and its significance
Carbohydrate Research · 1986 · 973 citations
The double-helical molecular structure of crystalline b-amylose
Carbohydrate Research · 1978 · 411 citations
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