Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches

By Hyun‐Jung Chung, Qiang Liu, R. Hoover. 2010

226 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/111ab2df28fa4aa34d928f6dad266406f6c3a1bf

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Hyun‐Jung Chung
2. M. Martín-Cabrejas
3. A. O. Ashogbon
4. Alberta N. A. Aryee
5. E. Akintayo
6. M. V. Vaz Patto
7. J. Boye
8. R. Amarowicz

In Nutrition and Dietetics

1. Hyun‐Jung Chung
2. M. Martín-Cabrejas
3. A. O. Ashogbon
4. Alberta N. A. Aryee
5. E. Akintayo
6. M. V. Vaz Patto
7. J. Boye
8. R. Amarowicz

Citations in the corpus

• Recent trend in the physical and chemical modification of starches from different botanical sources: A review (2014, background): “HMTof legume starches at limitedmoisture content (22–27%) and high temperature (100–120°C) for 16 h has been reported to change the structure and physicochemical properties of navy bean, lentil, smooth pea, wrinkled pea, and pigeon pea [63, 64].”
• Achievements and Challenges in Improving the Nutritional Quality of Food Legumes (2015, background): “Among the legume starches, the gelatinization temperatures were ordered as bean> lentil> pea> chickpea (Chung et al., 2008a; 2010).”