Internal unit chain composition in amylopectins

By E. Bertoft, K. Piyachomkwan, P. Chatakanonda, Klanarong Sriroth. 2008

221 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/255884c639dc3ffcc2f6af2a84eacc94f016e2a5

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. V. Vamadevan
2. Serge Pérez
3. E. Bertoft
4. F. Zhu

In Nutrition and Dietetics

1. V. Vamadevan
2. E. Bertoft
3. Serge Pérez
4. F. Zhu

Citations in the corpus

• Structure-function relationships of starch components (2015, background): “The so-called C-chain carries the sole reducing end-group of the macromolecule, but is otherwise similar to the B-chains [44].”
• The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review (2010, background): “However, it is now known that fraction fa only represents a part of the A-chains [106].”
• Understanding Starch Structure: Recent Progress (2017, methodology): “The important cereals maize and rice [9,190], as well as the pseudo-cereal amaranth [211], belong to type 2 amylopectin, whereas wheat amylopectin was found to have an internal chain structure intermediate to that of types 1 and 2 [212].”