The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY
Abstract
Differential Scanning Calorimetry (DSC) was used to study gelatinization phenomena of corn, potato, acid‐modified corn and smooth pea, and various legume starches. Two endothermic transitions were observed for starches heated in the presence of limited amounts of water (starch/water = 46–48% w/w). The effect of starch concentration on the shape of these two endotherms was studied for three legume starches. Considering the starch granule as a spherulite, the experimental data were treated thermodynamically by applying equations describing phase transitions of semi‐crystalline polymers. Experimental evidence suggested that a solvation‐assisted melting of starch crystallites took place during gelatinization and that the process was facilitated by the presence of the amorphous parts of the granule. The enthalpy change, ΔH, associated with the gelatinization varied among these starches within a range of 2.6–4.4 Cal/g. A comparison between DSC transition temperatures and characteristic gelatinization temperatures obtained by other methods was also made.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
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
Cited by
Hoover, R. (2001) · Carbohydrate Polymers · doi:10.1016/s0144-8617(00)00260-5 · Cited by 1,483
Englyst, K. N., Vinoy, S., Englyst, H. N., & Lang, V. (2003) · British Journal of Nutrition · doi:10.1079/bjn2002786 · Cited by 369
Tester, R. F., Debon, S. J. J., & Karkalas, J. (1998) · Journal of Cereal Science · doi:10.1016/s0733-5210(98)90006-6 · Cited by 118
Pea Protein and Starch: Functional Properties and Applications in Edible Films
Farshi, P., Mirmohammadali, S. N., Rajpurohit, B., Smith, J. S., & Li, Y. (2024) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2023.100927 · Cited by 78
Collar, C., Conte, P., Fadda, C., & Piga, A. (2015) · Food Science and Technology International · doi:10.1177/1082013214552862 · Cited by 35
Metadata
- Authors
- BILIADERIS, C. G., MAURICE, T. J., & VOSE, J. R.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1980-09
- Volume
- 45
- Issue
- 6
- Pages
- 1669-1674
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2153963543
- Cited by
- 515
- References
- 1
- FWCI
- 6.03
- Type
- journal article
- Language
- en
- Open access
- closed
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
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY. https://app.cochat.ai/papers/10.1111/j.1365-2621.1980.tb07586.x
- The paper
- BILIADERIS, C. G., MAURICE, T. J., & VOSE, J. R. (1980). STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1980.tb07586.x
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.
