Channels within soft wheat starch A- and B-type granules

By Hyun-Seok Kim, K. Huber. 2008

182 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/373c699a804d27ea0c716ff8f4887d49a92700b2

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. E. Bertoft

In Nutrition and Dietetics

1. E. Bertoft
2. F. Zhu
3. V. Vamadevan

Citations in the corpus

• Understanding Starch Structure: Recent Progress (2017, background): “The channels are filled with proteins [25,29,83] and also phospholipids were found there [83].”
• The structural characteristics of starches and their functional properties (2018, background): “In this regard, this chapter discusses the relationship between the physicochemical composition of the starch and their thermal properties related to the modification of starches (Kim & Huber, 2008) during cooking or in the industrial and chemical process in which they are involved.”