Functional properties and retrogradation behaviour of native and chemically modified starch of mucuna bean (Mucuna pruriens)

By K. Adebowale, O. Lawal. 2003

175 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/e8616a572818ca9ee4b8afb59aa4a181e59c95a2

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. R. Bhat
2. A. O. Ashogbon
3. E. Akintayo
4. A. A. Karim
5. Hui-Tin Chan

In Nutrition and Dietetics

1. R. Bhat
2. A. O. Ashogbon
3. E. Akintayo
4. A. A. Karim
5. Hui-Tin Chan

Citations in the corpus

• Molecular structure, rheological and thermal characteristics of ozone-oxidized starch (2011, background): “Oxidized starches are used in food products for which neutral-38 tasting, low viscosity starch is required, e.g. lemon curd, salad dressing, and mayonnaise 39 (Adebowale & Lawal, 2003).”
• Recent trend in the physical and chemical modification of starches from different botanical sources: A review (2014, background): “[147] Lawal, O. S., Composition, physicochemical properties and retrogradation characteristics of native, oxidized, acetylated and acid-thinned new cocoyam (Xanthosoma sagittifolium) starch.”