Author
Stephen G. Ring
Other affiliations: Institut national de la recherche agronomique
Bio: Stephen G. Ring is an academic researcher from Norwich University. The author has contributed to research in topics: Amylose & Amylopectin. The author has an hindex of 33, co-authored 46 publications receiving 5257 citations. Previous affiliations of Stephen G. Ring include Institut national de la recherche agronomique.
Topics: Amylose, Amylopectin, Starch, Glass transition, Retrogradation (starch)
Papers
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TL;DR: In this paper, the retrogradation of starch gels has been studied by using X-ray diffraction, differential scanning calorimetry, and measurements of the shear modulus.
1,104 citations
TL;DR: The recommended method offers a consolidation of the recent modifications of the alditol acetate procedure for the estimation of neutral sugars and is applicable only to highly purified fiber preparations which are free of coprecipitated intracellular compounds.
402 citations
TL;DR: A range of physical and chemical techniques, including viscometry, rheological measurements, dilatometry, turbidity measurements, X-ray diffraction, and differential scanning calorimetry, has been used to study the gelation of amylopectin this article.
389 citations
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TL;DR: A range of physical techniques, including light-scattering, turbidity measurements, viscometry, dilatometry, rheological measurements, and X-ray diffraction, have been used to study the gelation of amylose Gels form on cooling entangled amyloses solutions and occur as a result of a phase separation which produces a three-dimensional polymer network Crystallisation, as detected by X ray diffraction was observed to be a slower process originating in the polymer-rich phase as discussed by the authors.
325 citations
TL;DR: The glass transition behaviour of amorphous malto-oligomers from dimer to hexamer was investigated as a function of diluent (water) concentration using differential scanning calorimetry and the predicted variation of Tg with Diluent concentration for these materials was compared with the experimentally observed behaviour.
261 citations
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TL;DR: In this paper, a simple and rapid method for the preparation of alditol acetates from monosaccharides is described, which can be performed in a single tube without transfers or evaporations.
1,880 citations
TL;DR: This review will focus first on the present understanding of the structures of amylose and amylopectin and their organization within the granule, and then on the biosynthetic mechanisms explaining the biogenesis of starch in plants.
1,839 citations
TL;DR: In this paper, the main sources of starches, such as corn, rice, wheat, potato, and rice, are compared and compared significantly in composition, morphology, thermal, rheological and retrogradation properties, and the results show that potato starch exhibits higher swelling power, solubility, paste clarity and viscosity than wheat, rice or corn.
1,507 citations
TL;DR: In this paper, a review of the current state of knowledge about starch structure in perspective and integrating aspects of starch composition, interactions, architecture and functionality is presented, and the authors highlight the need to understand in more depth the structure of starch granules and how this complex organisation controls functionality.
1,436 citations
TL;DR: The concept of resistant starch has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults, and is now considered to provide functional properties and find applications in a variety of foods.
Abstract: The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of foods. Types of RS, factors influencing their formation, consequence of such formation, their methods of preparation, their methods of estimation, and health benefits have been briefly discussed in this review.
1,432 citations