Amylose determination in genetically modified starches

By C. Gérard, C. Barron, P. Colonna, V. Planchot. 2001

106 citations recorded by the source corpus.

Subfields: Biomedical Engineering, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/382c543f98ad4d7a43054c205fd65afe76bfb897

How researchers see this paper

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

In Biomedical Engineering

1. V. Vamadevan
2. E. Bertoft

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, methodology): “In addition, many starches, especially those with extended AM content, contain intermediate materials with structures intermediate to those of AP and AM [7–11].”
• The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review (2010, background): “Thus, intermediate material was defined as polymers of intermediate size to amylopectin and amylose [182, 183] and was isolated from the fraction not complexing with 1-butanol (the amylopectin fraction) by GPC [183].”
• Structural changes in corn starches during alkaline dissolution by vortexing (2004, background): “Amylopectin of shorter chains and shorter distance between successive chains can produce more densely packed amylopectin structure (Gérard et al., 2001).”