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Infrared spectroscopy as a tool to characterise starch ordered structure—a joint FTIR–ATR, NMR, XRD and DSC study
Carbohydrate Polymers · 2015 · Vol. 139 · pp. 35–42
Frederick J. Warren(The University of Queensland)Michael J. Gidley(The University of Queensland)Bernadine M. Flanagan✉(The University of Queensland)
Food composition and propertiesPolysaccharides Composition and ApplicationsFood Chemistry and Fat AnalysisFourier transform infrared spectroscopyInfrared spectroscopyInfraredSpectroscopyNuclear magnetic resonance spectroscopyChemistryMaterials scienceCrystallographyOrganic chemistryChemical engineering
MeSH terms
Calorimetry, Differential ScanningMagnetic Resonance ImagingStarchX-Ray DiffractionSpectroscopy, Fourier Transform Infrared
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References
Micro and macroalgal biomass: A renewable source for bioethanol
Bioresource Technology · 2010 · 1,083 citations
Annealing of starch — a review
International Journal of Biological Macromolecules · 2000 · 440 citations
The phase transformations in starch during gelatinisation: a liquid crystalline approach
Carbohydrate Research · 2000 · 340 citations
Organisation of the external region of the starch granule as determined by infrared spectroscopy
International Journal of Biological Macromolecules · 2002 · 821 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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