Physicochemical properties of hydroxypropylated and cross-linked starches from A-type and B-type wheat starch granules

By P. Hung, N. Morita. 2005

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Grain quality changes and responses to nitrogen fertilizer of japonica rice cultivars released in the Yangtze River Basin from the 1950s to 2000s (2015, unknown): “transition enthalpy than B-type granules [41].”
Recent trend in the physical and chemical modification of starches from different botanical sources: A review (2014, background): “Hydroxypropylation and acetylation of starches also increase granule surface area and granule porosity [143, 144].”
Channels within soft wheat starch A- and B-type granules (2008, background): “…Raeker et al., 1998; Shinde et al., 2003; Soulaka and Morrison, 1985a, b), molecular structure (Ao and Jane, 2007; Sahlström et al., 2003), relative granule crystallinity (Ao and Jane, 2007; Vermeylen et al., 2005), granule swelling (Van Hung and Morita, 2005), e front matter r 2007 Elsevier Ltd.”
Binary and ternary blends of polylactide, polycaprolactone and thermoplastic starch (2008, background): “Van Hung and Morita [23] measured the amylose content for the two types of granules: 30% for the A-type and 23% for the B-type.”