Morphological, thermal and rheological properties of starches from different botanical sources
By Narpinder Singh, Jaspreet Singh, L. Kaur, N. S. Sodhi, B. S. Gill. 2003
1,740 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/9a53527f8c2b0eba2c33b4c6bc63caea056d3fa9
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
- V. Vamadevan
- E. Bertoft
- Zhong Han
- Xin‐an Zeng
- E. Arendt
- E. Zannini
- Maysaya Thitisaksakul
- D. M. Beckles
In Nutrition and Dietetics
- V. Vamadevan
- E. Bertoft
- Zhong Han
- Xin‐an Zeng
- E. Arendt
- E. Zannini
- Maysaya Thitisaksakul
- D. M. Beckles
Citations in the corpus
- Structure-function relationships of starch components (2015, background): “Starch-lipid complexes have a lower tendency toward retrogradation [146, 147].”
- How environmental stress affects starch composition and functionality in cereal endosperm (2014, background): “Paste viscosity reaches its maximumwhen all granules are swollen, but still intact [31, 49], and once the granules break down and the polysaccharides become dispersed in the medium, the paste viscosity diminishes [31].”
- Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts (2012, background): “The changes in compressibility and crumbliness of bread crumb are in large parts attributable to the retrogradation behaviour of cereal starch and hence the ratio of amylose to amylopectin [33].”
- Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties (2005, background): “swelling, and maintain the integrity of swollen granules (Galliard & Bowler, 1987; Jane, Kasemsuwan, & Chen, 1996; Singh et al., 2003; Suh et al., 2004; Tester & Morrison, 1990).”
- Effects of pulsed electric fields (PEF) treatment on the properties of corn starch (2009, background): “Among all kinds of starches, corn starch is a valuable ingredient in the production of food, and has been widely used as thickener, colloidal stabilizer, gelling agent, bulking agent, water retention agent, and adhesive in industry (Singh et al., 2003).”