Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches

Food Chemistry

Volumn 276, Issue , 2019, Pages 599-607

  Li, Liying ^a   Yuan, Tommy Z ^a   Setia, Rashim ^a   Raja, Ramadoss Bharathi ^a   Zhang, Bin ^b   Ai, Yongfeng ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Functionality of starch; In vitro starch digestibility; Pulse starch; Starch isolation; Starch rich pulse flour; Structure of starch

Indexed keywords

GELATION;

AMYLOSE CONTENT; BRANCH CHAIN LENGTH DISTRIBUTION; CRYSTALLINE STRUCTURE; DAMAGED STARCH; GRANULAR MORPHOLOGY; IN-VITRO; PASTING PROPERTY; TAPIOCA STARCH;

STARCH;

CRYSTALLIN; STARCH; AIR; AMYLOPECTIN; AMYLOSE;

ARTICLE; DIGESTION; FLOUR; IN VITRO STUDY; LENTIL; MAIZE; PEA; TAPIOCA; THERMAL ANALYSIS; VICIA FABA; ANALYSIS; CHEMISTRY; COMPARATIVE STUDY; ISOLATION AND PURIFICATION;

AIR; AMYLOPECTIN; AMYLOSE; FLOUR; LENS PLANT; PEAS; STARCH; VICIA FABA;

EID: 85054823809     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.10.064     Document Type: Article

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