The DOI matches its Crossref record; 48 of the 48 references it cites were found in a registry or an index.
Waxy and high-amylose wheat starches and flours—characteristics, functionality and application
Overview
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Citations
Cites
Starch: Chemistry and Technology
(1984) · Elsevier eBooks · doi:10.1016/c2009-0-02983-3 · Cited by 3,261
Topping, D. L., & Clifton, P. M. (2001) · Physiological Reviews · doi:10.1152/physrev.2001.81.3.1031 · Cited by 3,091
Starch granules: structure and biosynthesis
Buléon, A., Colonna, P., Planchot, V., & Ball, S. (1998) · International Journal of Biological Macromolecules · doi:10.1016/s0141-8130(98)00040-3 · Cited by 2,091
Jane, J., Chen, Y. Y., Lee, L. F., McPherson, A. E., Wong, K. S., Radosavljevic, M., & Kasemsuwan, T. (1999) · Cereal Chemistry · doi:10.1094/cchem.1999.76.5.629 · Cited by 1,588
Wheat flour constituents: How they impact bread quality, and how to impact their functionality
Goesaert, H., Brijs, K., Veraverbeke, W. S., Courtin, C. M., Gebruers, K., & Delcour, J. A. (2005) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2004.02.011 · Cited by 1,033
Starch Crystal Transformations and Their Industrial Importance
Zobel, H. F. (1988) · Starch - Stärke · doi:10.1002/star.19880400102 · Cited by 852
Bread Staling: Molecular Basis and Control
Gray, J. A., & Bemiller, J. N. (2003) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2003.tb00011.x · Cited by 755
Carbohydrate Chemistry for Food Scientists
(2019) · Elsevier eBooks · doi:10.1016/c2016-0-01960-5 · Cited by 706
Rheology and the breadmaking process
Dobraszczyk, B. J., & Morgenstern, M. P. (2003) · Journal of Cereal Science · doi:10.1016/s0733-5210(03)00059-6 · Cited by 608
ORGANIZATION OF STARCH GRANULES
FRENCH, D. (1984) · Starch: Chemistry and Technology · doi:10.1016/b978-0-12-746270-7.50013-6 · Cited by 585
Metadata
- Authors
- Van Hung, P., Maeda, T., & Morita, N.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2006-08
- Volume
- 17
- Issue
- 8
- Pages
- 448-456
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2141661142
- Cited by
- 257
- References
- 48
- FWCI
- 7.93
- Type
- journal article
- Language
- en
- Open access
- closed
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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.
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How to cite
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- CoChat. (2026). Citation check: Waxy and high-amylose wheat starches and flours—characteristics, functionality and application. https://app.cochat.ai/papers/10.1016/j.tifs.2005.12.006
- The paper
- Van Hung, P., Maeda, T., & Morita, N. (2006). Waxy and high-amylose wheat starches and flours—characteristics, functionality and application. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2005.12.006
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.
