Pasting and retrogradation properties of alkali-treated sago (Metroxylon sagu) starch

By A. A. Karim, M. Z. Nadiha, F. Chen, Y. P. Phuah, Y. Chui, A. Fazilah. 2008

199 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/c5e2f86f64284d14ad92a8663ac25cc3aec56b40

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. R. Bhat
2. A. A. Karim
3. Hui-Tin Chan

In Nutrition and Dietetics

1. R. Bhat
2. A. A. Karim
3. M. Z. Nadiha
4. A. Fazilah
5. Hui-Tin Chan

In Plant Science

1. R. Bhat
2. A. A. Karim
3. Hui-Tin Chan

Citations in the corpus

• Molecular structure, rheological and thermal characteristics of ozone-oxidized starch (2011, background): “An increase in gel firmness is related to the retrogradation of amylose 251 and amylopectin components of starch (Karim et al., 2008).”
• Comparative susceptibilities of sago, potato and corn starches to alkali treatment (2010, methodology): “Thus, breakdown viscosity indicates the tendency of starch to resist shear force during heating (Karim et al., 2007).”