Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility

By S. Srichuwong, T. Sunarti, T. Mishima, N. Isono, M. Hisamatsu. 2005

418 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/cff84651c6e9d03bd6579a916d629a46e1b836aa

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. Jiménez
2. A. Chiralt
3. M. Fabra
4. P. Talens

In Nutrition and Dietetics

1. M. Fabra
2. A. Jiménez
3. P. Talens
4. A. Chiralt

Citations in the corpus

• Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties (2005, background): “364 a APC (Amylopectin unit-chain) ratio, ratio of relative molar distribution of amylopectin unit-chains with DP 6–12 to that of DP 6–24 (Srichuwong et al., 2005).”
• Edible and Biodegradable Starch Films: A Review (2012, background): “Researchers optimize the process according to the origin of the starch, since the granule structure depends on the starch source (Srichuwong et al. 2005).”
• Study of the structural order of native starch granules using combined FTIR and XRD analysis (2018, background): “The amylopectin chains are classified into A-, B- and C-chains, where the A-chains (12 < degree of polymerization (DP) < 40) are not substituted by any other chains, the B-chains (30 < DP < 45) substituted by one or more chains, and the single C-chain (DP > 60) carries the sole reducing end group [2”