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Understanding starch structure and functionality
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“For example, the dehulling and milling of cereal grains and peeling and chopping of potatoes cause physical damage to a proportion of starch granules, resulting in loss of crystalline structure (Donald, 2004).”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Donald, 2004
Citations
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Cited by
Role of polysaccharides in food, digestion, and health
Lovegrove, A., Edwards, C. H., De Noni, I., Patel, H., El, S. N., Grassby, T., Zielke, C., Ulmius, M., Nilsson, L., Butterworth, P. J., et al. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.939263 · Cited by 606
Metadata
- Authors
- Donald, A. M.
- Affiliations
- University of Cambridge (GB)
- Corresponding author
- Donald, A.M.
- ORCID
- Donald, A.M.
- Venue
- Starch in Food
- Publisher
- Elsevier
- Published
- 2004
- Pages
- 156-184
- OpenAlex
- W3109442210
- Cited by
- 103
- References
- 101
- Citations by year
- 2026: 2 · 2025: 4 · 2024: 1 · 2023: 4 · 2022: 3 · 2021: 3 · 2020: 4 · 2019: 6 · 2018: 7 · 2017: 6 · 2016: 7 · 2015: 6 · 2014: 5 · 2013: 5 · 2012: 10
- FWCI
- 6.79
- Type
- book chapter
- Language
- en
- Open access
- closed
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- Locations
- Elsevier eBooks (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 structure, starch functional properties, amylose, amylopectin, starch granules
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