Structural Features of Starch Granules II

By J. Jane. 2009

240 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/497b8c6c49bef9959371efc5c68ba3b54ac41fa7

How researchers see this paper

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

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

• Preparation, modification, and application of starch nanocrystals in nanomaterials: a review (2011, unknown): “The dominant component of the crystalline region in native starch granules is thought to be amylopectin lamellae [7, 8], which pack together to form double helix crystal structure [9, 10].”
• Rheology to understand and optimize processibility, structures and properties of starch polymeric materials (2012, background): “starch granules (<1 μm~100 μm), alternating amorphous and semicrystalline shells 7 (growth rings) (100~400 nm), crystalline and amorphous lamellae (periodicity) 8 (9~10 nm), and macromolecular chains (~nm) [11-14].”