Reference health
Cereal Starch Production for Food Applications
63/63 checkable references clean · checked 2026-07-22
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
26 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 63 checked references that resolve
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Optimization of the Preparation of Aqueous Suspensions of Waxy Maize Starch Nanocrystals Using a Response Surface Methodology
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Characterization and modeling of the A- and B-granule starches of wheat, triticale, and barley
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Starch with a Slow Digestion Property Produced by Altering Its Chain Length, Branch Density, and Crystalline Structure
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Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter
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Molecular characterization of starches by AF4-MALS-RI: An alternative procedure
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Isolation and Partial Characterization of Amaranth and Banana Starches
resolves10.1016/j.carbpol.2015.12.025
Small differences in amylopectin fine structure may explain large functional differences of starch
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Starch of diverse Mexican rice cultivars: physicochemical, structural, and nutritional features
resolves10.1016/j.foodhyd.2016.09.021
Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch
resolves10.1016/j.jcs.2015.03.003
In vitro digestion and physicochemical properties of wheat starch/flour modified by heat-moisture treatment
resolves10.1002/star.200300273
Properties of Korean Amaranth Starch Compared to Waxy Millet and Waxy Sorghum Starches
resolves10.1016/j.ijbiomac.2008.12.007
The impact of single and dual hydrothermal modifications on the molecular structure and physicochemical properties of normal corn starch
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Butyrate esterified to starch is released in the human gastrointestinal tract
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Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides
resolves10.1016/j.carbpol.2006.06.011
Preparation and physical characteristics of slowly digesting modified food starches
resolves10.1094/CCHEM-87-4-0257
Characterization of a Novel Resistant‐Starch and Its Effects on Postprandial Plasma‐Glucose and Insulin Responses
resolves10.1021/jf980169k
Hydrothermal Modifications of Granular Starch, with Retention of the Granular Structure: A Review
resolves10.1094/CCHEM.1999.76.5.629
Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch
resolves10.1016/j.ijbiomac.2014.01.044
Enzymatic modification of corn starch with 4-α-glucanotransferase results in increasing slow digestible and resistant starch
resolves10.1016/j.carbpol.2013.04.087
Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake
resolves10.1002/jsfa.6054
Proteomic analysis of the enzymes involved in the starch biosynthesis of maize with different endosperm type and characterization of the starch
resolves10.1016/j.foodchem.2013.11.145
Branch chain elongation by amylosucrase: Production of waxy corn starch with a slow digestion property
resolves10.1007/s13197-016-2239-3
Effects of removal of surface proteins on physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat
resolves10.1016/j.carbpol.2015.06.071
Changes in physicochemical properties and in vitro digestibility of common buckwheat starch by heat-moisture treatment and annealing
resolves10.1016/j.foodchem.2014.12.023
Isolation and characterization of wheat bran starch and endosperm starch of selected soft wheats grown in Michigan and comparison of their physicochemical properties
resolves10.1016/j.carbpol.2008.10.007
Effect of pullulanase debranching and recrystallization on structure and digestibility of waxy maize starch
resolves10.1016/j.foodhyd.2013.08.018
Amylolysis of amylopectin and amylose isolated from wheat, triticale, corn and barley starches
resolves10.1016/j.foodres.2013.02.035
Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch
resolves10.1002/star.201100081
Effect of acid treatment on the physicochemical and structural characteristics of starches from different botanical sources
resolves10.1016/0308-8146(94)90215-1
Amylopectin: Structural, gelatinisation and retrogradation studies
resolves10.1002/star.201000013
The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review
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High-Amylose Starches: From Biosynthesis to Their Use as Food Ingredients
resolves10.1016/j.carbpol.2008.08.001
Structure–function relationships in A and B granules from wheat starches of similar amylose content
resolves10.1016/j.foodchem.2006.01.060
Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties
resolves10.1016/j.foodhyd.2007.01.018
Resistant starch (RS) in battered fried products: Functionality and high-fibre benefit
resolves10.1111/ijfs.13266
Wheat starch production, structure, functionality and applications—a review
resolves10.1094/CCHEM.2004.81.3.404
Slowly Digestible Starch from Debranched Waxy Sorghum Starch: Preparation and Properties
resolves10.1016/j.foodres.2015.05.034
Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches
resolves10.1002/star.201300157
Structural, thermal, and rheological properties of <i>Amaranthus hypochondriacus</i> and <i>Amaranthus caudatus</i> starches
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Physicochemical properties and structure of large, medium and small granule starches in fractions of normal barley endosperm
resolves10.1016/j.foodchem.2015.02.118
In vitro digestibility and in vivo glucose response of native and physically modified rice starches varying amylose contents
resolves10.1016/j.ijbiomac.2016.03.046
Understanding the structure and digestibility of heat-moisture treated starch
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Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review
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Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches
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Structural and physical characteristics of waxy and other wheat starches
resolves10.1016/j.foodchem.2015.04.033
Structure and digestibility of debranched and repeatedly crystallized waxy rice starch
resolves10.1016/j.foodhyd.2012.10.006
Supramolecular structure of A- and B-type granules of wheat starch
resolves10.1016/j.foodchem.2016.10.030
Impact of amylosucrase modification on the structural and physicochemical properties of native and acid-thinned waxy corn starch
resolves10.1111/ijfs.12593
Multi‐scale structural and digestion properties of wheat starches with different amylose contents
resolves10.1016/j.foodchem.2012.09.097
Characterization of modified high-amylose maize starch-α-naphthol complexes and their influence on rheological properties of wheat starch
The 26 references without a DOI — listed, not checked
no DOI — not checked10.1016/B978-0-12-809440-2.00003-4_bib5
no DOI — not checkedStarches, resistant starches, the gut microflora and human health
no DOI — not checked10.1016/B978-0-12-809440-2.00003-4_bib18
no DOI — not checked10.1016/B978-0-12-809440-2.00003-4_bib19
no DOI — not checkedWet milling of maize grits
no DOI — not checkedA 100-g laboratory corn wet milling procedure
no DOI — not checkedClassification and measurement of nutritionally important starch fractions
no DOI — not checkedWheat starch granule protein and their technological importance
no DOI — not checkedStructure of starch granules
no DOI — not checked10.1016/B978-0-12-809440-2.00003-4_bib38
no DOI — not checkedPerformance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits
no DOI — not checked10.1016/B978-0-12-809440-2.00003-4_bib41
no DOI — not checkedEffects of corn resistant starch on the physicochemical properties of cake
no DOI — not checked10.1016/B978-0-12-809440-2.00003-4_bib46
no DOI — not checkedAlkali debranning of corn to obtain corn bran
no DOI — not checkedCharacteristics of alkali-extracted starch obtained from corn flour
no DOI — not checked10.1016/B978-0-12-809440-2.00003-4_bib51
no DOI — not checkedNakakuki, T., 1989. (Japan Patent JP 8916599 A2).
no DOI — not checkedStarch derivatives: production and uses
no DOI — not checkedWheat starch: isolation, structure and properties
no DOI — not checkedWet milling of corn- A review of laboratory-scale and pilot plant-scale procedures
no DOI — not checkedStarch Europe, n.d. Retrieved from: http://www.aaf-eu.org; https://www.starch.eu/european-starch-industry.
no DOI — not checked10.1016/B978-0-12-809440-2.00003-4_bib73
no DOI — not checkedFine structure of amylopectin in relation gelatinization and retrogradatión behavior of maize starch from three wx containing genotypes in two inbred lines
no DOI — not checkedAgrana research & innovation center, n.d. Retrieved from: http://www.zuckerforschung.at/.
no DOI — not checkedGlobal Industry Analysts. The global starch market, n.d. Retrieved from: http://www.strategyr.com/MarketResearch/Starch_Market_Trends.asp.
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