The fine Structure of Amylopectin in Endosperm from Asian Cultivated Rice can be largely Classified into two Classes

By Yasunori Nakamura, Aya Sakurai, Y. Inaba, K. Kimura, N. Iwasawa, T. Nagamine. 2002

217 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/b8211e404e9f9dcdabcb21a4e72ba422b62f3444

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Nutrition and Dietetics

1. E. Bertoft
2. Serge Pérez
3. F. Zhu
4. V. Vamadevan

In Plant Science

1. Serge Pérez
2. E. Bertoft

Citations in the corpus

• Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility (2005, background): “It was previously mentioned that DSC gelatinization parameters are correlated with the amylopectin unit-chain length distribution of starches from the same botanical origins (Nakamura et al., 2002, Noda et al., 1998, Matsuki et al., 2003, Vandeputte et al., 2003a and Wong et al., 2003).”
• The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review (2010, background): “It was suggested that the short chains, which do not readily form double helices, introduce structural defects into the crystalline lamellae of the granules and thereby interfere with the organization of the crystals [109–114, 116, 117].”