1. Reassessment of the generic features of starch gelatinization: An advanced SAXS study on maize and potato starch. (December 2022) Authors: Goderis, B.; Dries, D.M.; Nivelle, M.A.; Delcour, J.A. Journal: Food hydrocolloids Issue: Volume 133(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. V-type crystal formation in starch by aqueous ethanol treatment: The effect of amylose degree of polymerization. (December 2016) Authors: Dries, D.M.; Gomand, S.V.; Delcour, J.A.; Goderis, B. Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 649 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. V-type crystal formation in starch by aqueous ethanol treatment: The effect of amylose degree of polymerization. (December 2016) Authors: Dries, D.M.; Gomand, S.V.; Delcour, J.A.; Goderis, B. Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 649 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗