Pasting properties of starch-okra pectin mixed system-Reference-Cited by-同舟云学术

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Pasting properties of starch-okra pectin mixed system

Published:2020-01-01 Issue:1 Volume:18 Page:742-746
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Musah Bawa Nadratu¹,K. Agbenorhevi Jacob¹^ORCID,M. Kpodo Fidelis²^ORCID,Sampson Gilbert Owiah³^ORCID

Affiliation:

1. Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

2. Department of Nutrition and Dietetics, University of Health and Allied Sciences, Ho, Ghana

3. Department of Hospitality and Tourism, University of Education, Winneba-Kumasi, Ghana

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2020.1838616

Reference41 articles.

1. Effect of okra pectin on the quality and consumer acceptability of tigernut milk and fried yam

2. Survey and evaluation of okra pectin extracted at different maturity stages

3. Effect of okra gum on the pasting, thermal, and viscous properties of rice and sorghum starches

4. Isolation and characterization of acetylated LM-pectins extracted from okra pods

5. Okra extracts as emulsifiers for acidic emulsions

Cited by 7 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. Effects of synergistic action of courgette polysaccharide and coumalic acid on pasting, rheological, and thermal properties of potato starch;Food Frontiers;2024-08-23

2. Histological and biophysical changes of cassava roots during retting, a key step of fufu processing;Journal of the Science of Food and Agriculture;2023-12

3. Okra (Abelmoschus esculentus L.) pectin yield as influenced by particle size and extraction solvent;Food Chemistry Advances;2023-12

4. Chemical, functional, rheological and structural properties of broken rice–barnyard millet–green gram grits blend for the production of extrudates;Journal of Food Process Engineering;2023-03-15

5. The structure, properties and potential probiotic properties of starch-pectin blend: A review;Food Hydrocolloids;2022-08

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