The DOI matches its Crossref record; 29 of the 29 references it cites were found in a registry or an index.
Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties
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Citations
Cites
Morphological, thermal and rheological properties of starches from different botanical sources
Singh, N., Singh, J., Kaur, L., Singh Sodhi, N., & Singh Gill, B. (2003) · Food Chemistry · doi:10.1016/s0308-8146(02)00416-8 · Cited by 1,929
Self-citationHoover, R. (2001) · Carbohydrate Polymers · doi:10.1016/s0144-8617(00)00260-5 · Cited by 1,483
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
Structure of the starch granule. I. Swelling and solubility patterns of various starches.
Leach, H. W. (1959) · Cereal Chemistry · Cited by 987
Methods for the study of starch retrogradation
Karim, A. (2000) · Food Chemistry · doi:10.1016/s0308-8146(00)00130-8 · Cited by 918
The Texturometer—A New Instrument for Objective Texture Measurement
FRIEDMAN, H. H., WHITNEY, J. E., & SZCZESNIAK, A. S. (1963) · Journal of Food Science · doi:10.1111/j.1365-2621.1963.tb00216.x · Cited by 606
rapid colorimetric procedure for estimating the amylose content of starches and flours
Williams, P. C., Kuzina, F. D., & Hlynka, I. (1970) · Cereal Chemistry · Cited by 604
The terminology and methodology associated with basic starch phenomena
Atwell, W. A., Hood, L. F., Lineback, D. R., Varriano‐Marston, E., & Zobel, H. F. (1988) · Cereal Foods World · Cited by 468
Pea Starch: Composition, Structure and Properties — A Review
Ratnayake, W. S., Hoover, R., & Warkentin, T. (2002) · Starch - Stärke · doi:10.1002/1521-379x(200206)54:6<217::aid-star217>3.0.co;2-r · Cited by 440
Starch gelation and retrogradation
Morris, V. J. (1990) · Trends in Food Science & Technology · doi:10.1016/0924-2244(90)90002-g · Cited by 431
Cited by
Chen, L., Tian, Y., Tong, Q., Zhang, Z., & Jin, Z. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2016.07.122 · Cited by 267
Functionality of Porous Starch Obtained by Amylase or Amyloglucosidase Treatments
Dura, A., Błaszczak, W., & Rosell, C. M. (2014) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2013.10.013 · Cited by 256
Metadata
- Authors
- SANDHU, K., & SINGH, N.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2007
- Volume
- 101
- Issue
- 4
- Pages
- 1499-1507
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2050143106
- Cited by
- 608
- References
- 29
- FWCI
- 9.72
- Type
- journal article
- Language
- en
- Open access
- closed
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- The paper
- SANDHU, K., & SINGH, N. (2007). Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties. Food Chemistry. https://doi.org/10.1016/j.foodchem.2006.01.060
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
