Developments in the isolation, composition, and physicochemical properties of legume starches-Reference-Cited by-同舟云学术

Developments in the isolation, composition, and physicochemical properties of legume starches

Published:2020-08-06 Issue:17 Volume:61 Page:2938-2959
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Ashogbon Adeleke Omodunbi¹^ORCID,Akintayo Emmanuel Temitope²,Oladebeye Abraham Olasupo³,Oluwafemi Ayomide Daniel⁴,Akinsola Abiodun Folasade²,Imanah Ojeaga Evans⁵

Affiliation:

1. Department of Chemical Sciences, Adekunle Ajasin University, Akungba-Akoko, Ondo State, Nigeria

2. Department of Chemistry, Ekiti State University, Ado-Ekiti, Nigeria

3. Department of Chemistry, University of Medical Sciences, Ondo, Ondo Sate, Nigeria

4. Department of Chemistry, Federal University of Technology, Akure, Ondo State, Nigeria

5. Department of Chemistry, University of Benin, Benin, Edo State, Nigeria

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1791048

Reference214 articles.

1. Isolation and Physico-chemical Characterization of Mung Bean Starches

2. Gamma irradiation of cowpea (Vigna unguiculata L. Walp) flours and pastes: Effects on functional, thermal and molecular properties of isolated proteins

3. Functional properties and retrogradation behaviour of native and chemically modified starch of mucuna bean (Mucuna pruriens)

4. Modification and properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat moisture treatments and annealing

5. Functional, physicochemical and retrogradation properties of sword bean (Canavalia gladiata) acetylated and oxidized starches

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