Gelation, thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours-Reference-Cited by-同舟云学术

Gelation, thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours

Published:2013-11 Issue:1 Volume:119 Page:65-71
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Acevedo Belén A.,Avanza María V.,Cháves María G.,Ronda Felicidad

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours;Adebowale;Food Research International,2004

2. Chemical evaluation of the nutritive quality of pigeon pea [Cajanus cajan (L.) Millsp.];Akande;International Journal of Poultry Science,2010

3. Association of Official Analytical Chemists;AOAC, Official methods of analysis,1990

4. Rheological characterization of amaranth protein gels;Avanza;Food Hydrocolloids,2005

5. Structural transitions and related physical properties of starch;Biliaderis,2009

Cited by 21 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. Pigeon Pea, An Emerging Source of Plant-Based Proteins;ACS Food Science & Technology;2023-11-07

2. Suitability of Flours and Gels From Crops Affected by Climate Change in Honduras: Crystallinity, Thermal, Dynamic Rheological and Textural Behavior;Bionatura;2023-09-15

3. Effect of Selected Pre-Treatments on The Functional and Pasting Properties of Pigeon Pea Flour;African Journal of Agriculture and Food Science;2023-07-04

4. Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties;Foods;2023-06-06

5. Modification of structural and physicochemical properties of cowpea (Vigna unguiculata) starch by hydrothermal and ultrasound treatments;Food Hydrocolloids;2022-03