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The roles of amylose and amylopectin in the gelation and retrogradation of starch
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“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 Miles et al., 1985
Citations
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Metadata
- 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)
- 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
- 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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