Structures and Properties of Amylopectin and Phytoglycogen in the Endosperm of sugary-1 Mutants of Rice

By Kit-sum Wong, A. Kubo, J. Jane, K. Harada, H. Satoh, Yasunori Nakamura. 2003

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Some Cyanobacteria Synthesize Semi-amylopectin Type α-Polyglucans Instead of Glycogen (2005, methodology): “that of glycogen or phytoglycogen (Wong et al. 2003), the”
Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility (2005, background): “It was previously mentioned that DSC gelatinization parameters are correlated with the amylopectin unit-chain length distribution of starches from the same botanical origins (Nakamura et al., 2002, Noda et al., 1998, Matsuki et al., 2003, Vandeputte et al., 2003a and Wong et al., 2003).”
Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties (2005, unknown): “Similar findings of the effects of amylopectin unit-chain length (Edwards et al., 1999; Jobling, Westcott, Tayal, Jeffcoat, & Schwall, 2002; Wong et al., 2003), granule size (Fortuna, Januszewska, Juszczak, Kielski, & Palasinski, 2000; Kainuma, Yamamoto, Suzuki, Takaya, & Fuwa, 1978; Yamamoto, Sugai”