The relationship between thermodynamic and structural properties of low and high amylose maize starches
By Y. Matveev, J. van Soest, C. Nieman, L. A. Wasserman, V. A. Protserov, M. G. Ezernitskaja, V. Yuryev. 2001
187 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/6ad548b4bac7be6b3e3092f31448c28e3e4ae2e0
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In Food Science
In Nutrition and Dietetics
Citations in the corpus
- Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches (2016, background): “But for high-amylose starch, the gelatinization temperature increases with an increase 383 in amylose content (Matveev et al., 2001; Richardson et al., 2000).”