The gelation and crystallisation of amylopectin
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Each is checked against this paper’s own text: does it say what the citing paper says it does?
The recrystallization of amylopectin chains is much slower than amylose chains.
“The recrystallization of amylopectin chains has been noted to be much slower than amylose chains (Ring et al., 1987; Miles et al., 1985).”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Ring et al., 1987
Cites
The roles of amylose and amylopectin in the gelation and retrogradation of starch
Miles, M. J., Morris, V. J., Orford, P. D., & Ring, S. G. (1985) · Carbohydrate Research · doi:10.1016/s0008-6215(00)90778-x · Cited by 1,202 · see citing works
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Hoover, R. (2001) · Carbohydrate Polymers · doi:10.1016/s0144-8617(00)00260-5 · Cited by 1,483 · see citing works
Role of polysaccharides in food, digestion, and health
Lovegrove, A., Edwards, C. H., De Noni, I., Patel, H., El, S. N., Grassby, T., Zielke, C., Ulmius, M., Nilsson, L., Butterworth, P. J., et al. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.939263 · Cited by 606 · see citing works
“The recrystallization of amylopectin chains has been noted to be much slower than amylose chains (Ring et al., 1987; Miles et al., 1985).”
BackgroundFunami, T., Kataoka, Y., Omoto, T., Goto, Y., Asai, I., & Nishinari, K. (2005) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2004.04.008 · Cited by 138 · see citing works
- Authors
- Ring, S. G., Colonna, P., I'Anson, K. J., Kalichevsky, M. T., Miles, M. J., Morris, V. J., & Orford, P. D.
- Affiliations
- Quadram Institute (GB)
- Venue
- Carbohydrate Research
- Publisher
- Elsevier BV
- Published
- 1987-05
- Volume
- 162
- Issue
- 2
- Pages
- 277-293
- ISSN
- 0008-6215 (ISSN-L)
- OpenAlex
- W2084556526
- Cited by
- 417
- References
- 1
- Citations by year
- 2026: 3 · 2025: 3 · 2024: 9 · 2023: 6 · 2022: 3 · 2021: 10 · 2020: 10 · 2019: 12 · 2018: 8 · 2017: 10 · 2016: 12 · 2015: 15 · 2014: 12 · 2013: 15 · 2012: 10
- FWCI
- 12.44
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Carbohydrate Research (publishedVersion)
- HAL (submittedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Polysaccharides and Plant Cell Walls
- Keywords
- amylopectin, gelation, crystallization, chain association, gel stiffness, thermoreversible gels, acid hydrolysis, degree of polymerization, polysaccharide hydrogels
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
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