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Phase Transitions in the Starch−Water System Studied by Adiabatic Scanning Calorimetry
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/bip.1974.360130504openalex-snapshot
Thermodynamic aspects of the gelatinization and swelling of crosslinked starch
inferredcites →https://doi.org/10.1002/bip.1979.360180204openalex-snapshot
Phase transitions of the starch–water system
inferredcites →https://doi.org/10.1002/star.19820340704openalex-snapshot
The Effect of Solutes on the Gelatinization Temperature Range of Potato Starch
inferredcites →https://doi.org/10.1002/star.19820340705openalex-snapshot
Effects of Storage on Dynamic Rheological Properties of Wheat Starch Pastes
inferredcites →https://doi.org/10.1002/star.19870391102openalex-snapshot
New Methods for Determination of Starch Gelatinisation Temperatures
inferredcites →https://doi.org/10.1002/star.19870391103openalex-snapshot
Amylograph Pasting Behaviour of Cereal and Tuber Starches
inferredcites →https://doi.org/10.1002/star.19880400102openalex-snapshot
Starch Crystal Transformations and Their Industrial Importance
inferredcites →https://doi.org/10.1002/star.19880400103openalex-snapshot
Properties of Starches Isolated from Western Samoan Breadfruit Using a Traditional Method
inferredcites →https://doi.org/10.1002/star.19880400203openalex-snapshot
Molecules to Granules: A Comprehensive Starch Review
inferredcites →https://doi.org/10.1002/star.19900421207openalex-snapshot
Effects of Nixtamalization and Grinding Conditions on the Starch in Masa
inferredcites →https://doi.org/10.1002/star.19900421208openalex-snapshot
Effect of Pullulanase and α‐Amylase on Hydrolysis of Waxy Corn Starch
inferredcites →https://doi.org/10.1006/jcrs.2000.0350openalex-snapshot
Swelling and Enzymatic Hydrolysis of Starch in Low Water Systems
inferredcites →https://doi.org/10.1007/bf01992824openalex-snapshot
Thermal transitions of cassava starch at intermediate water contents
inferredcites →https://doi.org/10.1016/b978-0-12-595340-5.x5000-7openalex-snapshot
Phase Transitions in Foods
inferredcites →https://doi.org/10.1016/s0008-6215(00)00098-7openalex-snapshot
The phase transformations in starch during gelatinisation: a liquid crystalline approach
inferredcites →https://doi.org/10.1016/s0144-8617(00)00301-5openalex-snapshot
Measurement of starch thermal transitions using differential scanning calorimetry
inferredcites →https://doi.org/10.1016/s0144-8617(00)00335-0openalex-snapshot
Effect of water content on the gelatinisation temperature of sago starch
inferredcites →https://doi.org/10.1016/s0144-8617(97)00257-9openalex-snapshot
Investigation of the physical network of amorphous amylose by slow calorimetry
inferredcites →https://doi.org/10.1021/ac60111a027openalex-snapshot
Microscopic Examination of Modified Starches
inferredcites →https://doi.org/10.1021/ac60111a028openalex-snapshot
Ampoule Combustion-Isotope Dilution Technique for Organic Nitrogen
inferredcites →https://doi.org/10.1021/jf00067a002openalex-snapshot
Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starch
inferredcites →https://doi.org/10.1021/jf00067a003openalex-snapshot
Effects of seeding time on lipid content and fatty acid composition of buckwheat grains
inferredcites →https://doi.org/10.1080/10408398409527391openalex-snapshot
Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization
inferredcites →https://doi.org/10.1094/cchem.1997.74.5.581openalex-snapshot
Thermomechanical Behavior of Concentrated Starch‐Water Preparations
inferredcites →https://doi.org/10.1094/cchem.1999.76.3.444openalex-snapshot
Enthalpic Transitions in Native Starch Granules
inferredcites →https://doi.org/10.1094/cchem.1999.76.3.452openalex-snapshot
Effect of Moisture Content on Thermomechanical Behavior of Concentrated Wheat Starch‐Water Preparations
inferredcites →https://doi.org/10.1094/cchem.1999.76.6.850openalex-snapshot
Assessing Degree of Cook During Corn Nixtamalization: Impact of Processing Variables
inferredcites →https://doi.org/10.1103/physrevb.55.915openalex-snapshot
Adiabatic scanning calorimetric results for the 260 K orientational transition of C60 s
inferredcites →https://doi.org/10.1111/j.1365-2621.1979.tb06440.xopenalex-snapshot
DIFFERENTIAL THERMAL ANALYSIS (DTA) APPLIED TO EXAMINING GELATINIZATION OF STARCHES IN FOODS
inferredcites →https://doi.org/10.1111/j.1365-2621.1980.tb07586.xopenalex-snapshot
STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY
inferredcites →https://doi.org/10.1111/j.1365-2621.1987.tb06709.xopenalex-snapshot
A Differential Scanning Calorimetry Study on the Effect of Annealing on Gelatinization Behavior of Corn Starch
inferredcites →https://doi.org/10.1111/j.1365-2621.1988.tb00554.xopenalex-snapshot
Physicochemical changes of maize starch during the lime‐heat treatment for tortilla making
inferredcites →https://doi.org/10.1142/s0217979295000860openalex-snapshot
THERMAL INVESTIGATIONS OF PHASE TRANSITIONS IN THERMOTROPIC LIQUID CRYSTALS
inferredcites →https://doi.org/10.5860/choice.33-2140openalex-snapshot
Principles of polymer chemistry
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Physical-Chemical and Structural Characteristics of Powdered Turmeric
inferred← citeshttps://doi.org/10.1007/978-981-15-0622-2_6openalex-snapshot
Phase Transitions of Starch and Molecular Mechanisms
inferred← citeshttps://doi.org/10.1007/s10973-016-5864-1openalex-snapshot
Specific heat of vegetable oils as a function of temperature obtained by adiabatic scanning calorimetry
inferred← citeshttps://doi.org/10.1007/s11483-009-9127-6openalex-snapshot
Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components
inferred← citeshttps://doi.org/10.1007/s11483-014-9344-5openalex-snapshot
Study of Thermal and Structural Properties of Starch Granules from Different Maize Genotypes
inferred← citeshttps://doi.org/10.1016/b978-0-12-817380-0.00005-1openalex-snapshot
Alterations of polysaccharides, starch gelatinization, and retrogradation
inferred← citeshttps://doi.org/10.1016/j.carbpol.2004.08.003openalex-snapshot
DSC and NMR relaxation studies of starch?water interactions during gelatinization
inferred← citeshttps://doi.org/10.1016/j.carbpol.2008.04.047openalex-snapshot
Structural modifications and thermal transitions of standard maize starch after DIC hydrothermal treatment
inferred← citeshttps://doi.org/10.1016/j.carbpol.2011.07.046openalex-snapshot
Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch–water mixtures
inferred← citeshttps://doi.org/10.1016/j.carbpol.2014.11.016openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.carbpol.2016.02.021openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.carbpol.2016.11.058openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.carbpol.2021.117983openalex-snapshot
Modeling the gelatinization-melting transition of the starch-water system in pulses (lentil, bean and chickpea)
inferred← citeshttps://doi.org/10.1016/j.cofs.2018.10.005openalex-snapshot
Recent advances in thermophysical properties—measurements, prediction, and importance
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inferred← citeshttps://doi.org/10.1016/j.crfs.2025.101101openalex-snapshot
Hydrogen bond density and glass-transition temperature govern gelatinization and gel rheology in cereal and tuber starches
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.124997openalex-snapshot
Influence of functional ingredients on starch gelatinization in sponge cake batter
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2015.04.013openalex-snapshot
Monitoring cake baking by studying different ingredient interactions: From a model system to a real system
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.139673openalex-snapshot
Characterization of dynamic of the structural changes of legume starches during gelatinization
inferred← citeshttps://doi.org/10.1016/j.ijpharm.2007.10.022openalex-snapshot
Thermal behavior of water in the selected starch- and cellulose-based polymeric hydrogels
inferred← citeshttps://doi.org/10.1016/j.indcrop.2012.04.035openalex-snapshot
Green banana (Musa cavendishii) flour obtained in spouted bed – Effect of drying on physico-chemical, functional and morphological characteristics of the starch
inferred← citeshttps://doi.org/10.1016/j.lwt.2014.06.028openalex-snapshot
Phase transition and swelling behaviour of different starch granules over a wide range of water content
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118749openalex-snapshot
Thermal transitions of fonio (Digitaria exilis) starch: modeling and phase diagram from DSC analysis
inferred← citeshttps://doi.org/10.1016/s1043-4526(08)00405-1openalex-snapshot
Chapter 5 Starch Gelatinization
inferred← citeshttps://doi.org/10.1021/acs.jafc.2c03553openalex-snapshot
Modeling the Thermal Denaturation of the Protein–Water System in Pulses (Lentils, Beans, and Chickpeas)
inferred← citeshttps://doi.org/10.1021/jf3011992openalex-snapshot
Phase Transitions of Pea Starch over a Wide Range of Water Content
inferred← citeshttps://doi.org/10.1039/c0sm00280aopenalex-snapshot
Prediction of the state diagram of starchwater mixtures using the Flory–Huggins free volume theory
inferred← citeshttps://doi.org/10.1039/c3fo60258copenalex-snapshot
Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review
inferred← citeshttps://doi.org/10.1063/1.1519676openalex-snapshot
Thermal characterization of starch–water system by photopyroelectric technique and adiabatic scanning calorimetry
inferred← citeshttps://doi.org/10.1094/cchem-87-4-0370openalex-snapshot
REVIEW: Molecular Interactions in Starch‐Water Systems: Effect of Increasing Starch Concentration
inferred← citeshttps://doi.org/10.1103/physreve.66.021707openalex-snapshot
Systematic calorimetric investigation of the effect of silica aerosils on the nematic to isotropic transition in heptylcyanobiphenyl
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Characterization of Morphology and Structural and Thermal Properties of Legume Flours: Cowpea ( Vigna unguiculata L. Walp) and Bambara Groundnut ( Vigna subterranea L. Verdc.) Varieties
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Impact de l’opération de cuisson du plantain sur la digestibilité in vitro de l’amidon
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