Structure–function relationships in A and B granules from wheat starches of similar amylose content

By Hayfa Salman, J. Blažek, A. López-Rubio, E. Gilbert, T. Hanley, L. Copeland. 2009

137 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/46ba17c54a7529c519c15c55c04c073e808db8c9

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In Nutrition and Dietetics

1. E. Gilbert
2. J. Blažek
3. Cunxu Wei

Citations in the corpus

• Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review (2011, background): “…defects of the crystalline regions and, in turn, to greater disorder in the packing of the lamellar structure (Blazek et al., 2009; Koroteeva, Kiseleva, Krivandin, et al., 2007; Koroteeva, Kiseleva, Sriroth, et al., 2007; Kozlov, Krivandin, et al., 2007; Salman et al., 2009; Yuryev et al., 2004).”
• Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches (2016, background): “Similar results were also repo ted in normal triticale, wheat, and corn 326 starches (Naguleswaran et al., 2012; Salman et al., 2009).”