Side‐Chain Liquid‐Crystalline Model for Starch

By Thomas Andrew Waigh, K. Kato, A. Donald, M. Gidley, C. J. Clarke, C. Riekel. 2000

163 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/7b5fc1cfed3ba0f50f8b2089d76786c4588ad048

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. A. O. Ashogbon
2. E. Bertoft
3. E. Akintayo

In Nutrition and Dietetics

1. A. O. Ashogbon
2. E. Bertoft
3. E. Akintayo
4. I. Tetlow
5. F. Zhu
6. V. Vamadevan

Citations in the corpus

• Understanding Starch Structure: Recent Progress (2017, background): “Moreover, the lamellar structure is also only identified in humidified granules by SAXS [98].”
• Melting the secrets of gelatinisation temperature in rice (2010, background): “These amorphous lamellae contain branchpoints of amylopectin chains that span both crystalline and amorphous lamellae (Waigh et al. 2000).”
• Starch: its metabolism, evolution, and biotechnological modification in plants. (2010, background): “Crystalline lamellae: the alternating crystalline and amorphous lamellae of amylopectin have been likened to a side-chain, liquid-crystalline polymer (157) architecture is not known, the combination of chain lengths, branching frequency, and branching pattern gives rise to a racemose, or treelike, s”
• Recent trend in the physical and chemical modification of starches from different botanical sources: A review (2014, background): “more glassy and static [65]; it is hydration of the starch granules that increase themobility of the amorphous regions.”