The DOI matches its Crossref record; 11 of the 11 references it cites were found in a registry or an index.
The roles of amylose and amylopectin in the gelation and retrogradation of starch
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“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
Cites
Colorimetric Method for Determination of Sugars and Related Substances
DuBois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A., & Smith, F. (1956) · Analytical Chemistry · doi:10.1021/ac60111a017 · Cited by 52,269
Kinetics of Phase Change. I General Theory
Avrami, M. (1939) · The Journal of Chemical Physics · doi:10.1063/1.1750380 · Cited by 11,417
Kinetics of Phase Change. II Transformation-Time Relations for Random Distribution of Nuclei
Avrami, M. (1940) · The Journal of Chemical Physics · doi:10.1063/1.1750631 · Cited by 9,179
Miles, M. J., Morris, V. J., & Ring, S. G. (1985) · Carbohydrate Research · doi:10.1016/s0008-6215(00)90777-8 · Cited by 327
Self-citationSelective extraction and quantitative analysis of non‐starch and starch lipids from wheat flour
Morrison, W. R., Mann, D. L., & Coventry, W. S. A. M. (1975) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740260416 · Cited by 169
Kinetic study of the retrogradation of gelatinised starch
McIver, R. G., Axford, D. W. E., Colwell, K. H., & Elton, G. A. H. (1968) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740191003 · Cited by 164
The Isolation of Cereal Starches in the Laboratory
Adkins, G. K., & Greenwood, C. (1966) · Starch - Stärke · doi:10.1002/star.19660180703 · Cited by 132
Abhandlungen zur physikalischen Chemie der Stärke und der Brotbereitung
Κatz, J. R. (1930) · Zeitschrift für Physikalische Chemie · doi:10.1515/zpch-1930-15005 · Cited by 95
Some recent observations on the retrogradation of amylose
Miles, M. J., Morris, V. J., & Ring, S. G. (1984) · Carbohydrate Polymers · doi:10.1016/0144-8617(84)90045-6 · Cited by 87
Self-citationThe Structure of the “B” Modification of Starch from Film and Fiber Diffraction Diagrams1
Rundle, R. E., Daasch, L. W., & French, D. (1944) · Journal of the American Chemical Society · doi:10.1021/ja01229a037 · Cited by 80
BANKS, W. H. H., Greenwood, C., & Muir, D. D. (1971) · Starch - Stärke · doi:10.1002/star.19710230403 · Cited by 68
Research works printed but not linked: 3
- Cluskey, 1959, Cereal Chem., 36, 236
- Ring, 1982, Proc. Food Nutr. Sci., 6, 323
- Schoch, 1965, Bakers Digest, 39, 48
Cited by
Sorted by citations
Phillips, G. O., & Williams, P. A. (2009) · Woodhead Publishing Limited eBooks · doi:10.1533/9781845695873 · Cited by 2,129
Starch Retrogradation: A Comprehensive Review
Wang, S., Li, C., Copeland, L., Niu, Q., & Wang, S. (2015) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12143 · Cited by 1,696
Jane, J., Chen, Y. Y., Lee, L. F., McPherson, A., Wong, K., Radosavljević, M., & Kasemsuwan, T. (1999) · Cereal Chemistry · doi:10.1094/cchem.1999.76.5.629 · Cited by 1,586
Pérez, S., & Bertoft, E. (2010) · Starch - Stärke · doi:10.1002/star.201000013 · Cited by 1,503
Hoover, R. (2001) · Carbohydrate Polymers · doi:10.1016/s0144-8617(00)00260-5 · Cited by 1,483
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
About these checks
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.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
