articleTop 1% cited
Morphological, thermal and rheological properties of starches from different botanical sources
Food Chemistry · 2003 · Vol. 81(2) · pp. 219–231
Narpinder Singh✉(Guru Nanak Dev University)Jaspreet Singh(Guru Nanak Dev University)Lovedeep Kaur(Guru Nanak Dev University)Navdeep Singh Sodhi(Guru Nanak Dev University)Balmeet Singh Gill(Guru Nanak Dev University)
Food composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food BiotechnologyRetrogradation (starch)StarchPotato starchAmyloseFood scienceRheologyChemistryGranule (geology)AgronomyMaterials science
Funding
- Indian Council of Agricultural Research
Citations
1,843
FWCI
13.03
field-weighted impact
References
128
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99%
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References
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Carbohydrate Research · 1984 · 338 citations
Viscoelastic Properties of Polymers
Journal of The Electrochemical Society · 1961 · 13,470 citations
Relationships between thermal, rheological characteristics and swelling power for various starches
Journal of Food Engineering · 2001 · 473 citations
Gelatinisation of starch: a combined SAXS/WAXS/DSC and SANS study
Carbohydrate Research · 1998 · 382 citations
The gelation and crystallisation of amylopectin
Carbohydrate Research · 1987 · 411 citations
Composition, molecular structure, and physicochemical properties of tuber and root starches: a review
Carbohydrate Polymers · 2001 · 1,426 citations
Methods for the study of starch retrogradation
Food Chemistry · 2000 · 906 citations
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