Article detail · 2017
NMR relaxometry as a tool to understand the effect of microwave heating on starch-water interactions and gelatinization behavior
Journal
LWT - Food Science and TechnologyISSN 0023-6438
The ISSN points to another catalog journal; the name is from the YÖKSİS record.
YÖKSİS
OpenAlex
Open access · green
SJR Q1
JCR Q1
Citations 79
Top 10%
Percentile 95.0%
FWCI 4.18
- Year
- 2017
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue LWT - Food Science and Technology
- Catalog match (ISSN) LWT
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
Abstract not compiled yet; it will appear after the DergiPark / OpenAlex queue runs.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
79 citations
OpenAlex cited_by_count (cache / database)
34 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- The formation of starch-lipid complexes by microwave heating 2022
- Role of xx’D-allulose’xx in a starch based composite gel matrix 2020
- Effect of d-psicose substitution on gelatin based soft candies: A TD-NMR study 2019
- An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours 2022
- Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches 2019
- Glycation of soy protein isolate with two ketoses:\n d\n \u2010Allulose and fructose 2021
- Glycation of soy protein isolate with two ketoses: D-Allulose and fructose 2021
- Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry 2018
- The effects of crosslinking agents on faba bean flour–chitosan-curcumin films and their characterization 2021
- The effects of crosslinking agents on faba bean flour–chitosan‐curcumin films and their characterization 2021