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Critical Reviews in Food Science and Nutrition Volume 61, 2021 - Issue 17
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Developments in the isolation, composition, and physicochemical properties of legume starches

Adeleke Omodunbi Ashogbona Department of Chemical Sciences, Adekunle Ajasin University, Akungba-Akoko, Ondo State, NigeriaCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0003-0750-0481
ORCID Icon,
Emmanuel Temitope Akintayob Department of Chemistry, Ekiti State University, Ado-Ekiti, Nigeria
,
Abraham Olasupo Oladebeyec Department of Chemistry, University of Medical Sciences, Ondo, Ondo Sate, Nigeria
,
Ayomide Daniel Oluwafemid Department of Chemistry, Federal University of Technology, Akure, Ondo State, Nigeria
,
Abiodun Folasade Akinsolab Department of Chemistry, Ekiti State University, Ado-Ekiti, Nigeria
&
Ojeaga Evans Imanahe Department of Chemistry, University of Benin, Benin, Edo State, Nigeria
Pages 2938-2959 | Published online: 06 Aug 2020

Citations (11)

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Congli Cui, Dong Li, Li-Jun Wang & Yong Wang. (2023) Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality. Food Reviews International 0:0, pages 1-26.
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Articles from other publishers (10)

Shweta Suri & Ajay Singh. (2023) Modification of starch by novel and traditional ways: influence on the structure and functional properties. Sustainable Food Technology 1:3, pages 348-362.
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Brigitta P. Yaputri, Fan Bu & Baraem P. Ismail. (2023) Salt Solubilization Coupled with Membrane Filtration-Impact on the Structure/Function of Chickpea Compared to Pea Protein. Foods 12:8, pages 1694.
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Nadia Florencia Nagai & Silvina Cecilia Andrés. (2023) Non‐conventional starches isolated from agronomic‐improved beans ( Phaseolus vulgaris L.): a study of their structure and physicochemical properties . Journal of the Science of Food and Agriculture.
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Nicole S. Affrifah, Mark A. Uebersax & Samir Amin. (2023) Nutritional significance, value‐added applications, and consumer perceptions of food legumes: A review. Legume Science.
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Ayodele Akinterinwa, Ebun Oladele, Albert Adebayo & Mustapha Adamu. (2023) Characterization of aqueous Pb2+ adsorption onto cross-linked-carboxymethyl legume starch phosphate using FTIR and SEM-EDX. Biomass Conversion and Biorefinery.
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Ishita Chakraborty, Indira Govindaraju, Steffi Kunnel, Vishwanath Managuli & Nirmal Mazumder. (2023) Effect of Storage Time and Temperature on Digestibility, Thermal, and Rheological Properties of Retrograded Rice. Gels 9:2, pages 142.
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Sneh Punia Bangar, Adeleke Omodunbi Ashogbon, Jose M. Lorenzo, Yuthana Phimolsiripol & Vandana Chaudhary. (2022) Recent advancements in properties, modifications, and applications of legume starches. Journal of Food Processing and Preservation 46:11.
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Ping-Hsiu Huang, Yu-Tsung Cheng, Wen-Chien Lu & Po-Hsien Li. (2022) Optimization of Concentration-Time, Agar, and Sugar Concentration for Sweet Gelatinized Adzuki-Bean Jelly Cake (Yokan) by Response Surface Methodology. Gels 8:9, pages 540.
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Fatma Boukid & Mohammed Gagaoua. (2022) Vegan Egg: A Future-Proof Food Ingredient?. Foods 11:2, pages 161.
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Isabella Corsato Alvarenga, Charles Gregory Aldrich & Yong-Cheng Shi. (2021) Factors affecting digestibility of starches and their implications on adult dog health. Animal Feed Science and Technology 282, pages 115134.
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