Rheological properties, structure and digestibility of starches isolated from common bean (Phaseolus vulgaris L.) varieties from Europe and Asia

Author:

Zhang Chuangchuang,Narayanamoorthy Shwetha,Ming Shuangxi,Li Kehu,Cantre Dennis,Sui Zhongquan,Corke Harold

Funder

Science and Technology Commission of Shanghai Municipality

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties;Ambigaipalan;Food Research International,2011

2. Comparative study of physico-chemical and functional properties of starch extracted from two kidney bean (Phaseolus vulgaris L.) and green gram cultivars (Vigna radiata L.) grown in India;Andrabi;Starch - Stärke,2016

3. Developments in the isolation, composition, and physicochemical properties of legume starches;Ashogbon;Critical Reviews in Food Science and Nutrition,2020

4. Effects of high pressure processing on common beans (Phaseolus vulgaris L.): Cotyledon structure, starch characteristics, and phytates and tannins contents;Belmiro;Starch - Stärke,2020

5. 6 - starches: Molecular and granular structures and properties;BeMiller,2019

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