Recent developments in our understanding of amylopectin structure = Progrès récents dans la compréhension de la structure de l'amylopectineMANNERS, D. J.Carbohydrate polymers. 1989, Vol 11, Num 2, pp 87-112, issn 0144-8617Article

Ratio of A chains B chains in rice amylopectins = Rapport de proportions en chaînes A et B de l'amylopectine de rizENEVOLDSEN, B. S; JULIANO, B. O.Cereal chemistry. 1988, Vol 65, Num 5, pp 424-427, issn 0009-0352Article

On the structure of native starch - An analogue to the quartz structure = Structure de l'amidon natif. Analogie avec la structure du quartzELIASSON, A. C; LARSSON, K; ANDERSSON, S et al.Stärke. 1987, Vol 39, Num 5, pp 147-152, issn 0038-9056Article

L'épissage de glucanes : une étape majeure de la biosynthèse de l'amylopectine = Glucans splicing : a mandatory step in amylopectin biosynthesisMouille, Gregory; Ball, Steven.1997, 113 p.Thesis

Rapid estimation of the amylose/amylopectin ratio in small amounts of tuber and leaf tissue of the potato = Estimation rapide du rapport des concentrations en amylose et amylopectine dans de petits échantillons de tissus de feuilles et de tubercules de pommes de terreHOVENKAMP-HERMELINK, J. H. M; DE VRIES, J. N; ADAMSE, P et al.Potato research. 1988, Vol 31, Num 2, pp 241-246, issn 0014-3065Article

A kinetic study on staling of white bread made by straight methodYAMAUCHI, H; KANESHIGE, H; FUJIMURA, M et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1994, Vol 41, Num 1, pp 1-8, issn 0029-0394Article

Chain lenght distribution of amylopectins of several single mutants and the normal counterpart, and Sugary-1 phytoglycogen in maize (Zea mays L.) = Distribution des longueurs de chaînes d'amylopectines de quelques mutants individuels et des éléments normaux correspondants et du phytoglycogène «Sugary-1» dans le maïs (Zea mays L.)INOUCHI, N; GLOVER, D. V; FUWA, H et al.Stärke. 1987, Vol 39, Num 8, pp 259-266, issn 0038-9056Article

Debranching of β-dextrins to explore branching patterns of amylopectins from three maize genotypesHUAN XIA; THOMPSON, Donald B.Cereal chemistry. 2006, Vol 83, Num 6, pp 668-676, issn 0009-0352, 9 p.Article

Molecular structure of corn starch = La structure moléculaire de l'amidon de maïsTAKEDA, Y; SHITAOZONO, T; HIZUKURI, S et al.Stärke. 1988, Vol 40, Num 2, pp 51-54, issn 0038-9056Article

Interaction of amylopectin with monoglycerides in model systems = Interactions de l'amylopectine avec les monoglycérides en système modèleBATRES, L. V; WHITE, P. J.Journal of the American Oil Chemists' Society. 1986, Vol 63, Num 12, pp 1537-1540, issn 0003-021XArticle

α-D-polyglucane-iodine complexesTHORN, W; MOHAZZEB, S.Stärke. 1990, Vol 42, Num 12, pp 455-459, issn 0038-9056Article

Size distributions of amylose and amylopectin solubilized from corn starch granulesFISHMAN, M. L; COOKE, P; WHITE, B et al.Carbohydrate polymers. 1995, Vol 26, Num 4, pp 245-253, issn 0144-8617Article

Thermal Decomposition of Corn Starch with Different Amylose/Amylopectin Ratios in Open and Sealed SystemsXINGXUN LIU; LONG YU; HONGSHENG LIU et al.Cereal chemistry. 2009, Vol 86, Num 4, pp 383-385, issn 0009-0352, 3 p.Article

Fine structure of mung bean starch : an improved method of fractionationOATES, C. G.Stärke. 1990, Vol 42, Num 12, pp 464-467, issn 0038-9056Article

Incompatibility of amylose and amylopectin in aqueous solutionKALICHEVSKY, M. T; RING, S. G.Carbohydrate research. 1987, Vol 162, Num 2, pp 323-328, issn 0008-6215Article

Physical properties of keropok (fried crisps) in relation to the amylopectin content of the starch flours = Propriétés physiques du keropok (snacks frits) en relation avec la teneur en amylopectine de l'amidonMOHAMED, S; ABDULLAH, N; MUTHU, M. K et al.Journal of the science of food and agriculture. 1989, Vol 49, Num 3, pp 369-377, issn 0022-5142Conference Paper

Structure and properties of amylose, amylopectin, and intermediate materials of oat starchesWANG, L. Z; WHITE, P. J.Cereal chemistry. 1994, Vol 71, Num 3, pp 263-268, issn 0009-0352Article

Simultaneous, rapid, spectrophotometric determination of total starch, amylose and amylopectinJARVIS, C. E; WALKER, J. R. L.Journal of the science of food and agriculture. 1993, Vol 63, Num 1, pp 53-57, issn 0022-5142Conference Paper

Amylose-to-amylopectin ratio in pastas affects postprandial glucose and insulin responses and satiety in malesHOSPERS, J. J; VAN AMELSVOORT, J. M. M; WESTSTRATE, J. A et al.Journal of food science. 1994, Vol 59, Num 5, pp 1144-1149, issn 0022-1147Article

Fractionation of starch amylopectrin and amylose by high performance gel filtration chromatographyKENNEDY, J. F; RIVERA, Z. S; LLOYD, L. L et al.Stärke. 1992, Vol 44, Num 2, pp 53-55, issn 0038-9056Article

Estimation of viscous heat effects in slit flows of 98% amylopectin (Amioca), 70% amylose (Hylon 7) corn statches and corn meal during extrusionLAI, L. S; KOKINI, J. L.Journal of food engineering. 1992, Vol 16, Num 4, pp 309-318, issn 0260-8774Article

Cytochemical identification of reserve polysaccharides in rumen ciliates by microspectrophotometryNAKAI, Y; IMAI, S.Kiseichugaku Zasshi. 1989, Vol 38, Num 4, pp 216-220, issn 0021-5171, 5 p.Article

Gelation and crystallisation of maize starch after pasting, drum-drying or extrusion cooking = Gélification et cristallisation des amidons de maïs après empesage, séchage sur tambour ou cuisson-extrusionMESTRES, C; COLONNA, P; BULEON, A et al.Journal of cereal science (Print). 1988, Vol 7, Num 2, pp 123-134, issn 0733-5210Article

Charakteristika der Retrogradation = Characteristics of retrodegradationHÜTTENRAUCH, R; FRICKE, S; KÖHLER, M et al.Pharmazie. 1988, Vol 43, Num 9, pp 649-650, issn 0031-7144, 2 p.Article

Structure of amylopectins from ae-containing maize starches = Structure des amylopectines des amidons contenant du maïs aeKLUCINEC, Jeffrey D; THOMPSON, Donald B.Cereal chemistry. 2002, Vol 79, Num 1, pp 19-23, issn 0009-0352Article