articleTop 10% cited
The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches
Carbohydrate Polymers · 1998 · Vol. 35(3-4) · pp. 119–134
Helena Fredriksson✉(Swedish University of Agricultural Sciences)J. Silverio(Lund University)Roger Andersson(Swedish University of Agricultural Sciences)A.‐C. Eliasson(Lund University)Pierre Åman(Swedish University of Agricultural Sciences)
Food composition and propertiesPhytase and its ApplicationsPolysaccharides Composition and ApplicationsAmylopectinAmyloseRetrogradation (starch)IsoamylaseChemistryStarchFood scienceDifferential scanning calorimetryDegree of polymerizationStarch gelatinization
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References
The structure of four waxy starches related to gelatinization and retrogradation
Carbohydrate Research · 1992 · 376 citations
Colorimetric Method for Determination of Sugars and Related Substances
Analytical Chemistry · 1956 · 51,242 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
Relationship between the distribution of the chain length of amylopectin and the crystalline structure of starch granules
Carbohydrate Research · 1985 · 541 citations
Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition
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The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches
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