JOURNAL ARTICLE

Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization

Keywords:
Differential scanning calorimetry Starch Endothermic process Retrogradation (starch) Crystallinity Enthalpy Mung bean Chemistry Swelling Solubility Glass transition Recrystallization (geology) Endotherm Materials science Nuclear chemistry Chemical engineering Food science Crystallography Organic chemistry Composite material Thermodynamics Amylose

Metrics

30
Cited By
1.07
FWCI (Field Weighted Citation Impact)
39
Refs
0.74
Citation Normalized Percentile
Is in top 1%
Is in top 10%

Citation History

Topics

Food composition and properties
Health Sciences →  Nursing →  Nutrition and Dietetics
Proteins in Food Systems
Life Sciences →  Agricultural and Biological Sciences →  Food Science
Polysaccharides Composition and Applications
Life Sciences →  Agricultural and Biological Sciences →  Food Science

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