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Cited by 137Thermal and Kinetic AnalysisFood composition and propertiesFood Drying and Modeling

The DOI matches its Crossref record.

Kinetics of thermal degradation applied to starches from different botanical origins by non-isothermal procedures

Guinesi, Luciana S., da Róz, Alessandra L., Corradini, Elisângela, Mattoso, Luiz Henrique C., Teixeira, Eliangela de M., Curvelo, Antonio A. da S.·2006·Thermochimica Acta
DOI 10.1016/j.tca.2006.06.002
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Crossref · 10.1016/j.tca.2006.06.002

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  • Thermal decomposition of starches from different botanical origins showed no significant relationship between microstructure (crystallinity, granule size) and the thermal degradation process.

    “However, the thermal decomposition of starches from different botanical origins showed no significant relationship between microstructure (crystallinity, granule size) and the thermal degradation process (Guinesi et al., 2006).”

    From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Guinesi et al., 2006

Citations

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Research works printed but not linked: 33

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  22. Bryce, 1963, Starke, 15, 166, 10.1002/star.19630150503 · DOI
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  24. Greenwood, 1967, Adv. Carbohydr. Chem., 22, 483
  25. Doyle, 1961, J. Appl. Polym. Sci., 5, 445, 10.1002/app.1961.070051506 · DOI
  26. Villetti, 2002, J. Therm. Anal. Cal., 67, 295, 10.1023/A:1013902510952 · DOI
  27. Stojanovic, 2005, Polym. Degrad. Stab., 87, 177, 10.1016/j.polymdegradstab.2004.07.018 · DOI
  28. Corradini, 1999, Polym. Degrad. Stab., 66, 199, 10.1016/S0141-3910(99)00066-X · DOI
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Cited by

Sorted by citations

  • 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

    “However, the thermal decomposition of starches from different botanical origins showed no significant relationship between microstructure (crystallinity, granule size) and the thermal degradation process (Guinesi et al., 2006).”
    Background

Metadata

Authors
Guinesi, L. S., da Róz, A. L., Corradini, E., Mattoso, L. H. C., Teixeira, E. D. M., & Curvelo, A. A. D. S.
Affiliations
  • Universidade de São Paulo (BR)
  • Embrapa Instrumentação (BR)
Corresponding author
Guinesi, Luciana S.
ORCID
Venue
Thermochimica Acta
Publisher
Elsevier BV
Published
2006-08
Volume
447
Issue
2
Pages
190-196
ISSN
0040-6031 (ISSN-L)
DOI
10.1016/j.tca.2006.06.002
OpenAlex
W2046193771
Cited by
137
References
0
Citations by year
2026: 5 · 2025: 6 · 2024: 6 · 2023: 5 · 2022: 6 · 2021: 6 · 2020: 7 · 2019: 11 · 2018: 3 · 2017: 13 · 2016: 7 · 2015: 7 · 2014: 6 · 2013: 8 · 2012: 8
FWCI
4.80
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
Thermochimica Acta (publishedVersion)
Funders
  • Fundação de Amparo à Pesquisa do Estado de São Paulo
  • Conselho Nacional de Desenvolvimento Científico e Tecnológico
Topics
  • Physical Sciences › Materials Science › Materials Chemistry › Thermal and Kinetic Analysis
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
Keywords
non-isothermal kinetics, model-free kinetics, Sestak-Berggren model, activation energy, corn starch, rice starch, potato starch, cassava starch, amylose content, starch crystallinity, starch morphology, kinetic exponent

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