On the nature of categories of chains in amylopectin and their connection to the super helix model

By E. Bertoft. 2004

190 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/5f0c5821cf0d3faf63c8192647696f51688a3c64

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. I. Tetlow
2. Serge Pérez
3. E. Bertoft

In Nutrition and Dietetics

1. E. Bertoft
2. I. Tetlow
3. Serge Pérez
4. F. Zhu
5. V. Vamadevan

In Plant Science

1. E. Bertoft
2. I. Tetlow
3. Serge Pérez

Citations in the corpus

• The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review (2010, background): “Some Afp-chains (black, thin lines) are associated with the backbone rather than the clusters [132].”
• Understanding Starch Structure: Recent Progress (2017, background): “The stabilising effect is possibly due to amylose intermixed with amylopectin backbones in the amorphous lamellae [203], which decreases their flexibility and retards the swelling.”
• Starch biosynthesis in developing seeds (2010, background): “For more detailed reviews of starch structure models, see Manners (1989), Buléon et al. (1998), Thompson (2000) and Bertoft (2004).”