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The British Journal of Nutrition|December 22, 2009
Starch-entrapped microspheres show a beneficial fermentation profile and decrease in potentially harmful bacteria during in vitro fermentation in faecal microbiota obtained from patients with inflammatory bowel diseaseDevin J Rose, Koen Venema, Ali Keshavarzian, et al.Journal of Agricultural and Food Chemistry|May 10, 2013
Free fatty acids electronically bridge the self-assembly of a three-component nanocomplex consisting of amylose, protein, and free fatty acidsGenyi Zhang, Michelle Maladen, Osvaldo H Campanella, et al.Journal of Agricultural and Food Chemistry|March 18, 2015
Effects of ripening temperature on starch structure and gelatinization, pasting, and cooking properties in rice (Oryza sativa)Areum Chun, Ho-Jin Lee, Bruce R Hamaker, et al.Carbohydrate Polymers|August 18, 2014
Structure of clusters and building blocks in amylopectin from developing wheat endospermDanusha N Kalinga, Eric Bertoft, Ian Tetlow, et al.Carbohydrate Polymers|August 31, 2013
Impact on molecular organization of amylopectin in starch granules upon annealingVaratharajan Vamadevan, Eric Bertoft, Dmitriy V Soldatov, et al.The Biochemical Journal|September 14, 2004
Functional domain organization of the potato alpha-glucan, water dikinase (GWD): evidence for separate site catalysis as revealed by limited proteolysis and deletion mutantsRené Mikkelsen, Andreas BlennowInternational Journal of Biological Macromolecules|December 29, 2012
On the interconnection of clusters and building blocks in barley amylopectinAnna Källman, Eric Bertoft, Kristine Koch, et al.Carbohydrate Polymers|January 19, 2020
Long-term low shear-induced highly viscous waxy potato starch gel formed through intermolecular double helicesFang Fang, Mario M Martinez, Osvaldo H Campanella, et al.Carbohydrate Polymers|February 3, 2023
Biofabrication, structure, and functional characteristics of a reuteran-like glucan with low digestibilityYuqi Yang, Yujing Sun, Tao Zhang, et al.International Journal of Biological Macromolecules|August 11, 2020
Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten systemMehtap Fevzioglu, Oguz Kaan Ozturk, Bruce R Hamaker, et al.Pageof 37