Varying amylose contents affect the structural and physicochemical characteristics of starch in mung bean-Reference-Cited by-同舟云学术

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Varying amylose contents affect the structural and physicochemical characteristics of starch in mung bean

Published:2021-01-01 Issue:1 Volume:24 Page:737-748
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Huong Nguyen Thi Mai¹²³^ORCID,Hoa Phan Ngoc¹²,Hung Pham Van²⁴^ORCID

Affiliation:

1. Department of Food Technology, Ho Chi Minh City University of Technology, Ho Chi Minh City, Vietnam

2. Vietnam National University in Ho Chi Minh City, Ho Chi Minh City, Vietnam

3. Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam

4. Department of Food Technology, International University, VNU-HCM, Ho Chi Minh City, Vietnam

Funder

Ho Chi Minh City University of Technology (HCMUT), VNU-HCM

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1924778

Reference41 articles.

1. Mung Bean: Technological and Nutritional Potential

2. Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits

3. Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes

4. Studies on mung bean starch: granule stability

5. Characterization of Red Bean (Phaseolus radiatus var. Aurea) Starch and Its Noodle Quality

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3. Structural and physicochemical characteristics of starches from sorghum varieties with varying amylose content;Food Science & Nutrition;2024-08-20

4. Three nonconventional starch: Comparison of physicochemical properties and in vitro digestibility;Journal of Food Science;2024-06-20

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