Starch-composition, fine structure and architecture

By R. Tester, J. Karkalas, X. Qi. 2004

1,623 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/5160b3acb006d2fc9cf15168b1c115044d7d93da

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. Serge Pérez
2. Hyun‐Jung Chung
3. M. Martín-Cabrejas
4. Alberta N. A. Aryee
5. E. Bertoft
6. M. V. Vaz Patto
7. J. Boye
8. Maysaya Thitisaksakul

In Nutrition and Dietetics

1. E. Bertoft
2. Serge Pérez
3. Hyun‐Jung Chung
4. M. Martín-Cabrejas
5. Alberta N. A. Aryee
6. M. V. Vaz Patto
7. J. Boye
8. Maysaya Thitisaksakul

Citations in the corpus

• Factors affecting starch utilization in large animal food production system: A review (2014, positive): “Basing on X-ray diffraction from crystalline shells, starches can be further divided into A-, B-, and C-type starch, which differ in amylopectin chain lengths, arrangement of crystal lattices, compactness, and water content in the starch granule [37, 42, 52].”
• Carbon dynamics in trees: feast or famine? (2012, background): “The dynamics of starch deposition and utilization follows the ‘onion model’, whereby starch is deposited in successive layers to form a starch granule, and degradation upon demand proceeds from outer to inner layers (Tester et al. 2004).”