articleTop 10% cited
Crystallisation of malto-oligosaccharides as models of the crystalline forms of starch: minimum chain-length requirement for the formation of double helices
Carbohydrate Research · 1987 · Vol. 161(2) · pp. 291–300
Michael J. Gidley✉(Unilever (United Kingdom))Paul V. Bulpin(Unilever (United Kingdom))
Food composition and propertiesProteins in Food SystemsPolysaccharides Composition and ApplicationsChemistryIsoamylaseStarchCrystallizationCrystallographyPolysaccharideAqueous solutionChain (unit)StereochemistryPolymer chemistry
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448
FWCI
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93%
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References
A PHOTOMETRIC ADAPTATION OF THE SOMOGYI METHOD FOR THE DETERMINATION OF GLUCOSE
Journal of Biological Chemistry · 1944 · 10,357 citations
The roles of amylose and amylopectin in the gelation and retrogradation of starch
Carbohydrate Research · 1985 · 1,181 citations
The double-helical molecular structure of crystalline b-amylose
Carbohydrate Research · 1978 · 411 citations
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