Structural and physical characteristics of waxy and other wheat starches

By S. Yoo, J. Jane. 2002

294 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/847d72061d0936acb8c6818f8101ff618d6ec934

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. Z. Ao
2. J. Bao
3. J. Jane
4. J. Aina
5. Ak Oladele

In Nutrition and Dietetics

1. Z. Ao
2. J. Bao
3. J. Jane
4. J. Aina
5. Ak Oladele

In Plant Science

1. Z. Ao
2. J. Bao
3. J. Jane

Citations in the corpus

• The structural characteristics of starches and their functional properties (2018, background): “High molecular weight amylopectin in waxy starch influences the increased crystallinity degree, such as in the case of waxy wheat in comparison to normal wheat (Yoo & Jane, 2002).”
• Characterization of physical properties of flour and starch obtained from gamma-irradiated white rice (2005, methodology): “Starch was dispersed following the method reported by Song and Jane [26].”
• Production of novel allelic variation for genes involved in starch biosynthesis through mutagenesis (2010, background): “The relative amounts of the two glucose polymers amylose and amylopectin are responsible for the physical and chemical properties of starch and therefore have major effects on the functional properties of flour and on its specific uses in the food and manufacturing industries (Yoo and Jane 2002; Van”