articleTop 10% cited
Methods for the study of starch retrogradation
Food Chemistry · 2000 · Vol. 71(1) · pp. 9–36
A.A. Karim✉(Universiti Sains Malaysia)
Food composition and propertiesMeat and Animal Product QualityProteins in Food SystemsRetrogradation (starch)StarchComputer scienceBiochemical engineeringProcess engineeringIdeal (ethics)ChemistryFood scienceEngineering
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906
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References
The structure of four waxy starches related to gelatinization and retrogradation
Carbohydrate Research · 1992 · 376 citations
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
Viscoelastic Properties of Polymers
Journal of The Electrochemical Society · 1961 · 13,470 citations
The roles of amylose and amylopectin in the gelation and retrogradation of starch
Carbohydrate Research · 1985 · 1,181 citations
The gelation and crystallisation of amylopectin
Carbohydrate Research · 1987 · 411 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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