Rice starches. III. Structural aspects provide insight in amylopectin retrogradation properties and gel texture

By G. Vandeputte, R. Vermeylen, J. Geeroms, J. Delcour. 2003

183 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/0c732ba9dd5cca065554ba4e820c4d3456edb3db

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1. S. Srichuwong
2. N. Isono
3. T. Sunarti
4. T. Mishima
5. M. Hisamatsu
6. Claudio Pozo

Citations in the corpus

• Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility (2005, background): “…length distribution of amylopectin (Nakamura et al., 2002, Noda et al., 1998, Matsuki et al., 2003, Shi and Seib, 1995, Shi and Seib, 1992, Vandeputte et al., 2003a, Vandeputte et al., 2003b and Wong et al., 2003), but only a few studies have focused on starches isolated from different…”