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Nana Yaw Adu Amankwah, Jacob K. Agbenorhevi & Mizpah A.D. Rockson. (2022) Physicochemical and functional properties of wheat-rain tree (Samanea saman) pod composite flours. International Journal of Food Properties 25:1, pages 1317-1327.
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Raphael Aidoo, Ibok N. Oduro, Jacob K. Agbenorhevi, William O. Ellis & Nana B. Pepra-Ameyaw. (2022) Physicochemical and pasting properties of flour and starch from two new cassava accessions. International Journal of Food Properties 25:1, pages 561-569.
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Benjamin Afotey, Jacob K. Agbenorhevi, Leonard D.K. De-Souza, John K. Logosu, Fidelis M. Kpodo & Kolawole O. Falade. (2023) Okra (Abelmoschus esculentus L.) pectin yield as influenced by particle size and extraction solvent. Food Chemistry Advances 3, pages 100339.
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Germaine‐Alice Wakem, Libert Brice Tonfack, Emmanuel Youmbi, Apollin Fotso‐Kuate, Cargele Masso, Komi K. M. Fiaboe, Rose Ndango, Isaac Tizé, Joel Grabulos, Dominique Dufour, Robert Ndjouenkeu & Didier Mbéguié‐A‐Mbéguié. (2023) Histological and biophysical changes of cassava roots during retting, a key step of fufu processing. Journal of the Science of Food and Agriculture.
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R. Nisha, C. Nickhil, T. Pandiarajan, R. Pandiselvam, Bhukya Jithender & Anjineyulu Kothakota. (2023) Chemical, functional, rheological and structural properties of broken rice–barnyard millet–green gram grits blend for the production of extrudates. Journal of Food Process Engineering 46:5.
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Derong Lin, Yi Ma, Wen Qin, Douglas A. Loy, Hong Chen & Qing Zhang. (2022) The structure, properties and potential probiotic properties of starch-pectin blend: A review. Food Hydrocolloids 129, pages 107644.
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