Rheological properties of starches with different amylose/amylopectin ratios

By Fengwei Xie, Long Yu, Bing‐Yaun Su, Peng Liu, Jun Wang, Hongsheng Liu, Linghong Chen. 2009

255 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/3e3a43a31e9d82b397303f86aeea02e9a684e591

How researchers see this paper

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

In Biomaterials

1. L. Avérous
2. P. Halley
3. Fengwei Xie
4. J. Rhim
5. E. Pollet

In Food Science

1. L. Avérous
2. Fengwei Xie
3. P. Halley

In Nutrition and Dietetics

1. L. Avérous
2. Fengwei Xie
3. P. Halley

Citations in the corpus

• Rheology to understand and optimize processibility, structures and properties of starch polymeric materials (2012, methodology): “In this technique, either a CDV or SDV can be directly associated with an extruder 2 similar to the set-up in an off-line extruder-type rheometer.”
• Extrusion processing and characterization of edible starch films with different amylose contents (2011, unknown): “The progressively downward trend in the curves for the low-amylose starches (waxy and maize) indicates that they were more sensitive to temperature, which can be attributed to less flexibility in the amylopectin chains at higher temperature (Xie et al., 2009).”