Structures and Physicochemical Properties of Acid‐Thinned Corn, Potato and Rice Starches

By Linfeng Wang, Ya‐Jane Wang. 2001

241 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/5f4cd07f0b95eab3d0a998009bbd2783600e1f31

How researchers see this paper

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

In Nutrition and Dietetics

1. R. Bhat
2. A. O. Ashogbon
3. E. Akintayo
4. A. A. Karim
5. M. Z. Nadiha
6. A. Fazilah

Citations in the corpus

• Recent trend in the physical and chemical modification of starches from different botanical sources: A review (2014, background): “Acid attacks both AM and AP during the early stages of acid treatment but preferentially attacks the amorphous regions of the starch granule in the first stage and then attacks the more crystalline sections at slower rate [189].”
• Comparative susceptibilities of sago, potato and corn starches to alkali treatment (2010, methodology): “A similar trend was found when potato starch was subjected to acid treatment (Wang & Wang, 2001).”