Cited by 1,202Food composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems

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The roles of amylose and amylopectin in the gelation and retrogradation of starch

Miles, Mervyn J., Morris, Victor J., Orford, Paul D., Ring, Stephen G.·1985·Carbohydrate Research

DOI 10.1016/s0008-6215(00)90778-x

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Authors: Miles, M. J., Morris, V. J., Orford, P. D., & Ring, S. G.
ORCID: Miles, Mervyn J.
Venue: Carbohydrate Research
Publisher: Elsevier BV
Published: 1985-01
Volume: 135
Issue: 2
Pages: 271-281
ISSN: 0008-6215 (ISSN-L)
DOI: 10.1016/s0008-6215(00)90778-x
OpenAlex: W2016046385
Cited by: 1,202
References: 11
Citations by year: 2026: 16 · 2025: 25 · 2024: 43 · 2023: 28 · 2022: 27 · 2021: 59 · 2020: 48 · 2019: 53 · 2018: 39 · 2017: 46 · 2016: 50 · 2015: 57 · 2014: 51 · 2013: 61 · 2012: 43
FWCI: 9.52
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Carbohydrate Research (publishedVersion)
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 › Food Science › Proteins in Food Systems
Keywords: starch gelation, starch retrogradation, amylose, amylopectin, starch crystallinity, gel structure, gel stiffness

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The roles of amylose and amylopectin in the gelation and retrogradation of starch

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