Starch-Starke

Papers
(The H4-Index of Starch-Starke is 17. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2022-08-01 to 2026-08-01.)
ArticleCitations
In Vitro Digestibility and Physicochemical Properties of Isolated Starch from Potatoes (Solanum tuberosum and Solanum subsp. andigena) Varieties Commercialized in the Andean Region: Ecua49
Spray‐Drying Assisted 3D Printing to Manufacture Beef Products43
Influence of Ageing Time of Starch Gels Prior to Freeze–Thaw Cycles on the Properties of Pinhão Starch Hydrogel (Araucaria angustifolia)42
Morphological, Thermal, and Cytotoxicity Features Assessment of Starch–Myristic Acid Complex‐Derived Nanostructured Materials33
27
Cover Picture: Starch ‐ Stärke 5–6/202427
The Oxidation Behavior of Potato Starch and Benzyl Alcohol via Peroxide in the Catalysis of Metal Complexes26
Quinoa ( Chenopodium quinoa W.) Enriched Flat Breads: Physicochemical, Sensory, and In Vitro Carbohydrate Digestibility Properties22
Exploring the Potential and Properties of Lotus (Nelumbo nucifera G.) Starches in Comparison With Conventional Starches for Food and Non‐Food Applications22
Study on the Mechanism of Thermoplastic Starch Using Amide Plasticizer20
Physicochemical, Thermal, Absorption, and Pasting Properties of Corn Starch Modified by Dual Enzymatic Treatment20
Characterization of Physicochemical Properties of Hypochlorite Oxidized Starches and Their Suitability for Making Starch Noodles20
Starches From Cold‐Climate Adapted Sorghums: Their Properties and Implications for Food Systems19
Effect of Simultaneous Ultrasonication and Protease Treatment on Wet Milling of High‐Amylose Corn19
Investigating the Effects of Ultrasonication and Roasting on Starch Digestibility and Glycemic Index in Oat‐Based Dairy Analog19
Effect of Inulin on Thermal Properties, Pasting, Rheology, and In Vitro Digestion of Potato Starch18
Developing Resistant Starch‐Enriched Chiffon Cake Partially Substituted With Green Banana Flour17
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