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Contributions of Dexter French (1918–1981) to cycloamylose/cyclodextrin and starch science

Carbohydrate polymers, 2021-04, Vol.257, p.117620-117620, Article 117620

2021

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Potato starches: variation in composition and properties between three genotypes grown at two different sites and in two different years

Journal of the science of food and agriculture, 2001-02, Vol.81 (3), p.319-328

2001

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Examination and analysis of starch and starch products

1, 1976

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The Present Status of Starch Chemistry

Advances in Enzymology and Related Areas of Molecular Biology, 1951, p.341-377

1951

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Production, Chemistry and Degradation of Starch‐Based Polymers

Biopolymers – New Materials for Sustainable Films and Coatings, 2011, p.15-42

2011

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A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality

Carbohydrate polymers, 2023-12, Vol.321, p.121260-121260, Article 121260

2023

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Starch gelatinization, retrogradation, and enzyme susceptibility of retrograded starch: Effect of amylopectin internal molecular structure

Food chemistry, 2020-06, Vol.316, p.126036-126036, Article 126036

2020

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Impact of long-term ultrasound treatment on structural and physicochemical properties of starches differing in granule size

Carbohydrate polymers, 2023-11, Vol.320, p.121195-121195, Article 121195

2023

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A novel starch from lotus (Nelumbo nucifera) seeds: Composition, structure, properties and modifications

Food hydrocolloids, 2021-11, Vol.120, p.106899, Article 106899

2021

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New insight into the interactions among starch, lipid and protein in model systems with different starches

Food hydrocolloids, 2021-03, Vol.112, p.106323, Article 106323

2021

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Structural characterizations and digestibility of debranched high-amylose maize starch complexed with lauric acid

Food hydrocolloids, 2012-07, Vol.28 (1), p.174-181

2012

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Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches

Carbohydrate polymers, 2009-02, Vol.75 (3), p.436-447

2009

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Self-assembled and assembled starch V-type complexes for the development of functional foodstuffs: A review

Food hydrocolloids, 2022-04, Vol.125, p.107453, Article 107453

2022

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Recent progress in understanding starch gelatinization - An important property determining food quality

Carbohydrate polymers, 2022-10, Vol.293, p.119735-119735, Article 119735

Li, Cheng

2022

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Millet starch: A review

International journal of biological macromolecules, 2021-06, Vol.180, p.61-79

2021

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Effect of shear and heat milling of starch on the properties of tapioca starch/cellulose nanofiber composites

Carbohydrate polymers, 2023-04, Vol.306, p.120618-120618, Article 120618

2023

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Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches

Food hydrocolloids, 2021-11, Vol.120, p.106932, Article 106932

2021

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Novel hydrothermal modification to alter functionality and reduce glycemic response of pea starch

Carbohydrate polymers, 2025-01, Vol.348, p.122861, Article 122861

2025

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Phase transition and gel properties of chemically modified cassava starch in choline acetate and water mixtures

Carbohydrate polymers, 2024-12, Vol.345, p.122560, Article 122560

2024

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Physical modification of starch by heat-moisture treatment and annealing and their applications: A review

Carbohydrate polymers, 2021-11, Vol.274, p.118665-118665, Article 118665

2021

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Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review

Food hydrocolloids, 2022-08, Vol.129, p.107542, Article 107542

2022

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Amylose content in starches: Toward optimal definition and validating experimental methods

Carbohydrate polymers, 2012, Vol.88 (1), p.103-111

2012

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Ionic liquids: Media for starch dissolution, plasticization and modification

Carbohydrate polymers, 2011-08, Vol.86 (2), p.424-428

2011

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Effect of pullulanase debranching and recrystallization on structure and digestibility of waxy maize starch

Carbohydrate polymers, 2009-03, Vol.76 (2), p.214-221

2009

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Impact of granule-associated lipid removal on the property changes of octenylsuccinylated small-granule starches

Carbohydrate polymers, 2024-01, Vol.323, p.121448-121448, Article 121448

2024

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Contributions of Dexter French (1918–1981) to cycloamylose/cyclodextrin and starch science

Potato starches: variation in composition and properties between three genotypes grown at two different sites and in two different years

Examination and analysis of starch and starch products

The Present Status of Starch Chemistry

Production, Chemistry and Degradation of Starch‐Based Polymers

A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality

Starch gelatinization, retrogradation, and enzyme susceptibility of retrograded starch: Effect of amylopectin internal molecular structure

Impact of long-term ultrasound treatment on structural and physicochemical properties of starches differing in granule size

A novel starch from lotus (Nelumbo nucifera) seeds: Composition, structure, properties and modifications

New insight into the interactions among starch, lipid and protein in model systems with different starches

Structural characterizations and digestibility of debranched high-amylose maize starch complexed with lauric acid

Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches

Self-assembled and assembled starch V-type complexes for the development of functional foodstuffs: A review

Recent progress in understanding starch gelatinization - An important property determining food quality

Millet starch: A review

Effect of shear and heat milling of starch on the properties of tapioca starch/cellulose nanofiber composites

Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches

Novel hydrothermal modification to alter functionality and reduce glycemic response of pea starch

Phase transition and gel properties of chemically modified cassava starch in choline acetate and water mixtures

Physical modification of starch by heat-moisture treatment and annealing and their applications: A review

Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review

Amylose content in starches: Toward optimal definition and validating experimental methods

Ionic liquids: Media for starch dissolution, plasticization and modification

Effect of pullulanase debranching and recrystallization on structure and digestibility of waxy maize starch

Impact of granule-associated lipid removal on the property changes of octenylsuccinylated small-granule starches

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