Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea ( Cajanus cajan ) and dolichos bean ( Dolichos lab‐lab ) legume starches-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

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

Published:2019-08-28 Issue:2 Volume:55 Page:712-719
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Acevedo Belén A.¹²,Villanueva Marina²,Chaves María G.¹,Avanza María V.¹,Ronda Felicidad²^ORCID

Affiliation:

1. Faculty of Natural Sciences and Surveying, Institute of Basic and Applied Chemistry of Northeast Argentina IQUIBA‐NEA, UNNE‐CONICET, National Northeast University (UNNE) Avenida Libertad 5460 Corrientes3400Argentina

2. College of Agricultural and Forestry Engineering University of Valladolid Av. Madrid 5734004Palencia Spain

Funder

Consejería de Educación, Junta de Castilla y León

European Regional Development Fund

Ministerio de Economía y Competitividad

Universidad Nacional del Nordeste

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14334

Reference27 articles.

1. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours

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

3. The physico-functional characteristics of starches from cowpea (Vigna unguiculata), pigeon pea (Cajanus cajan) and yambean (Sphenostylis stenocarpa)

4. Classification and mea‐surement of nutritionally important starch fractions;Englyst H. N.;European Journal of Clinical Nutrition,1992

Cited by 14 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. Impact of a Starch Hydrolysate on the Production of Exopolysaccharides in a Fermented Plant-Based Dessert Formulation;Foods;2023-10-22

2. Physicochemical, Hydration and Steady Shear Rheological Properties of Flours Derived From Different Crop Residues From the Honduran Agro–Food Industry;Bionatura;2023-09-15

3. 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

4. A novel approach to improve the nutritional value of black gram (Vigna mungo L.) by the combined effect of pre-gelatinization and fermentation by Lactobacillus sp. E14 and Saccharomyces cerevisiae MK-157: Impact on morphological, thermal, and chemical structural properties;LWT;2022-12

5. Recent advancements in properties, modifications, and applications of legume starches;Journal of Food Processing and Preservation;2022-08-26

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3