Three classes of starch granule swelling: Influence of surface proteins and lipids

By M. Debet, M. Gidley. 2006

364 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/15f26f6203076df3a6996ebd2460880cea68ded6

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. R. Bhat
2. A. A. Karim
3. Hui-Tin Chan

In Nutrition and Dietetics

1. R. Bhat
2. A. A. Karim
3. Hui-Tin Chan

In Plant Science

1. R. Bhat
2. A. A. Karim
3. Hui-Tin Chan

Citations in the corpus

• Effects of sodium dodecyl sulphate and sonication treatment on physicochemical properties of starch (2010, methodology): “Amylose has been reported to form inclusion complexes with SDS as the hydrophilic head of SDS are entrapped in the granules and is kept inside by physical adsorption and hydrophobic interactions (Debet & Gidley, 2006).”