Characterization and modeling of the A- and B-granule starches of wheat, triticale, and barley

By Z. Ao, J. Jane. 2007

326 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/48a504ead7a619bc1c08bd337adfd74040ee1bfe

How researchers see this paper

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

1. F. Wong-Corral
2. F. Cinco-Moroyoqui
3. O. Martínez-Cruz
4. C. L. Del Toro-Sánchez
5. Y. I. Cornejo-Ramírez
6. J. Borboa‐Flores

Citations in the corpus

• The structural characteristics of starches and their functional properties (2018, background): “The amylose content, small granules, and damaged starch structure are inversely related to ΔH value (Ao & Jane, 2007; Moita et al., 2008; Stevenebø, Salhlstrӧm, & Svilhus, 2006).”