Comparing properties of starch and flour of yellow-flesh cassava cultivars and effects of modifications on properties of their starch-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Comparing properties of starch and flour of yellow-flesh cassava cultivars and effects of modifications on properties of their starch

Published:2019-06-06 Issue:4 Volume:13 Page:2581-2593
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Falade Kolawole O.,Ibanga-Bamijoko Blessing,Ayetigbo Oluwatoyin E.^ORCID

Funder

Senate Research grant, University of Ibadan

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11694-019-00178-5.pdf

Reference56 articles.

1. B. Gu, Q. Yao, K. Li, S. Chen, Change in physicochemical traits of cassava roots and starches associated with genotypes and environmental factors. Starch/Stärke 65, 253–263 (2013)

2. F. Zhu, Composition, structure, physicochemical properties, and modifications of cassava starch. Carbohydr. Polym. 122, 456–490 (2015)

3. F.E. Ortega-Ojeda, H. Larsson, A.C. Eliasson, Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch. Carbohydr. Polym. 59, 313–327 (2005)

4. R. Hoover, T. Hughes, H.J. Chung, Q. Liu, Composition, molecular structure, properties, and modification of pulse starches: a review. Food Res. Int. 43, 399–413 (2010)

5. R. Hoover, The impact of heat-moisture treatment on molecular structures and properties of starches isolated from different botanical sources. Crit. Rev. Food Sci. Nutr. 50, 835–847 (2010)

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Recent developments in sustainable cassava (Manihot esculenta) starch biocomposites and their potential industrial applications;Plant Tuber and Root-Based Biocomposites;2025

2. Effect of cooking conditions on chickpea flour functionality and its protein physicochemical properties;Journal of Food Science;2024-08-26

3. Preparation, properties, and antibacterial application of dialdehyde carboxymethyl cross‐linked sesbania gum;Journal of Polymer Science;2024-07-16

4. Implication of acacia gum for cereal-legume-millet-based composite flour: Nutritional and functional attributes and biological activity;2024-04-19

5. TECHNO-FUNCTIONAL PROPERTIES OF FLOUR, STARCH, AND PROTEINS OF PEA SEED (Pisum sativum L.) CULTIVATED IN THE MIXTECA REGION OF OAXACA;Agrociencia;2024-01-31

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3