Structures of Amylopectin and Starch Granules: How Are They Synthesized?

By J. Jane, Z. Ao, S. Duvick, M. Wiklund, S. Yoo, Kit-sum Wong, C. Gardner. 2003

109 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/6c25803e3b6f776a33856b1bbd884e157b38c0f9

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. J. Jane
2. J. Aina
3. Ak Oladele

In Nutrition and Dietetics

1. J. Jane
2. J. Aina
3. Ak Oladele

Citations in the corpus

• Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility (2005, background): “It has been postulated that pinholes are the result of enzyme degradation during seed germination (Jane et al., 2003).”
• Resistant starch: promise for improving human health. (2013, background): “Uncooked potato starch, green banana starch, gingko starch, and high-amylose maize starch, which display the B- or C-type polymorph, are highly resistant to enzymatic hydrolysis (17) and are examples of type II resistant starch (RSII) However, after cooking, most of the starch, such as that in baked”