articleTop 10% cited
Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition
Carbohydrate Research · 1992 · Vol. 227 · pp. 103–112
D. Cooke(Unilever (United Kingdom))Michael J. Gidley✉(Unilever (United Kingdom))
Food composition and propertiesChemistryEnthalpyCrystallographyStarchThermodynamicsOrganic chemistry
Citations
1,182
FWCI
7.42
field-weighted impact
References
7
Percentile
98%
vs. same field & year
Citations per year
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References
The double-helical molecular structure of crystalline b-amylose
Carbohydrate Research · 1978 · 411 citations
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