Recent advancements in properties, modifications, and applications of legume starches-Reference-Cited by-同舟云学术

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Recent advancements in properties, modifications, and applications of legume starches

Published:2022-08-26 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Bangar Sneh Punia¹^ORCID,Ashogbon Adeleke Omodunbi²,Lorenzo Jose M.³⁴^ORCID,Phimolsiripol Yuthana⁵^ORCID,Chaudhary Vandana⁶

Affiliation:

1. Department of Food, Nutrition and Packaging Sciences Clemson University Clemson South Carolina USA

2. Department of Chemical Sciences Adekunle Ajasin University AkungbaAkoko Nigeria

3. Centro Tecnológico de la Carne de Galicia Ourense Spain

4. Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense Universidade de Vigo Ourense Spain

5. Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand

6. College of Dairy Science and Technology Lala Lajpat Rai University of Veterinary and Animal Sciences Hisar India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16997

Reference136 articles.

1. Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea ( Cajanus cajan ) and dolichos bean ( Dolichos lab‐lab ) legume starches

2. Impact of high pressure treatment on functional, rheological, pasting, and structural properties of lentil starch dispersions

3. Gelatinization and rheological properties of starch

4. Comparative study of the physico-chemical properties of rice and corn starches grown in Indian temperate climate

5. Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties

Cited by 6 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. A review of the effects of physical processing techniques on the characteristics of legume starches and their application in low-glycemic index foods;International Journal of Biological Macromolecules;2024-11

2. Green modification techniques: Sustainable approaches to induce novel physicochemical and technofunctional attributes in legume starches;Trends in Food Science & Technology;2024-04

3. Carbohydrate Profiling of Different Accessions of Three Underutilized Legumes: A Potential Source of Valuable Nutraceuticals and Pharmaceuticals;Starch - Stärke;2023-11-03

4. Solid state fermentation of mung beans by Bacillus subtilis subsp. natto on static, shaking flask and soft elastic tubular reactors;Food Science and Technology International;2023-03-13

5. Nutritional significance, value‐added applications, and consumer perceptions of food legumes: A review;Legume Science;2023-03-03

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