Physicochemical characteristics and thermal properties of chemically modified jack bean (Canavalia ensiformis) starch

By O. Lawal, K. Adebowale. 2005

166 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/8e053edb75234f26e78a6d7d13cc96433f6e2c7e

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. A. O. Ashogbon
2. E. Akintayo

In Nutrition and Dietetics

1. A. O. Ashogbon
2. E. Akintayo

In Plant Science

1. A. O. Ashogbon
2. E. Akintayo

Citations in the corpus

• New starches are the trend for industry applications: a review. (2014, background): “The source used for starch production varies worldwide depending on local traditions and climatic conditions, but more or less only starch and starch derivatives of maize and potato are of commercial interest [24].”
• Recent trend in the physical and chemical modification of starches from different botanical sources: A review (2014, background): “Hydrogen bonding is restricted in Ac starches as a result of inter- and intra-molecular electrostatic repulsion in the starch molecule [156].”