Amylose and Amylopectin Interact in Retrogradation of Dispersed High-Amylose Starches-Reference-Cited by-同舟云学术

Amylose and Amylopectin Interact in Retrogradation of Dispersed High-Amylose Starches

Published:1999-03 Issue:2 Volume:76 Page:282-291
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Klucinec Jeffrey D.¹,Thompson Donald B.¹²

Affiliation:

1. Department of Food Science, The Pennsylvania State University, University Park.

2. Corresponding author. 111 Borland Laboratory, Department of Food Science, The Pennsylvania State University, University Park 16802. Phone: 814/863-2950; Fax: 814/863-6132; E-mail: dbt1@psu.edu

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference47 articles.

1. Studies on Starches of High Amylose-Content. Part VI. Observations on the Stability of Aqueous Dispersions of Waxy Maize, Maize, and Amylomaize Starches; and the Self-fractionation of Amylomaize

2. Some structural features of amylomaize starch

3. Initial Heating Temperature and Native Lipid Affects Ordering of Amylose During Cooling of High-Amylose Starches

Cited by 109 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Utilizing Synchrotron-Based X-ray Micro-Computed Tomography to Visualize the Microscopic Structure of Starch Hydrogels In Situ;Biomacromolecules;2024-05-08

2. Influence of Storage Temperature on Starch Retrogradation and Digestion of Chinese Steamed Bread;Foods;2024-02-07

3. Starch and Starch Derivative-Based Films;Polysaccharide Based Films for Food Packaging: Fundamentals, Properties and Applications;2024

4. Understanding starch structure and functionality;Starch in Food;2024

5. The relationship between starch structure and digestibility by time-course digestion of amylopectin-only and amylose-only barley starches;Food Hydrocolloids;2023-05