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Starch - Stärke is a peer-reviewed journal published by Wiley, covering Food composition and properties, Microbial Metabolites in Food Biotechnology, Polysaccharides Composition and Applications.
| Publisher | Wiley |
|---|---|
| Reference style | Author–year (Chicago) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Starch - Stärke 12 (3): 45–58.
Formats any DOI in Starch - Stärke style. No sign-up. |
| Publishes research in | Food composition and properties Microbial Metabolites in Food Biotechnology Polysaccharides Composition and Applications Human auditory perception and evaluation Diverse Scientific and Economic Studies |
| ISSN | 0038-9056 |
| Citation impact (2-yr) | 2.09 |
| h-index | 142 |
| i10-index | 3,341 |
| Total citations | 153,578 |
| Article processing charge | $4,020 |
| Top institutions publishing here | Instituto Politécnico Nacional |
| Journal website | onlinelibrary.wiley.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Abstract Recent developments in methods and instrumentation have contributed to major advances in our understanding of the fine structure of amylose and amylopectin. The structure of the starch granule slowly unravels with new insight into key structural features. Following a brief presentation of the structural features common to all starches, the most recent findings for…
Abstract The molecular composition and physical aspects of starch structure are examined in relation to starch properties and utility. The structures and molecular properties of amylose and amylopectin are further considered for their effects on properties of starch granules and pastes, and whether or not they act independently or in concert with one another. Discussion…
Abstract The structures and transformations of the starch crystal forms A, B, C and V are reviewed from the viewpoint of their industrial importance. Reviewed also is the non‐crystalline or amorphous state of starch and its role in determining the physical properties of native and gelled starches.
Abstract Crystallinity was measured by X‐ray diffraction method and water‐saturated state was determined by means of the moisture contents calculated from the crystallinity for moistened cellulose and potato starch. In the X‐ray diffractograms the upper areas which were separated by the straight line joined the points of intensity at 37° and 4° (8°) of diffraction…
Abstract Granule size, size distribution and shape are among the most important morphologically distinguishing factors of starches from different origins. This article provides an overview of aspects related to starch granule size, including procedures for determining the size, the impact of granule size on the physicochemical characteristics of starch, and biosynthetic and environmental determinants of…
