Recent Advances in the Study of Mung Bean Starch
Mung bean grows widely in the world, and is the good source of mung bean starch, which contains higher content of amylose and has special gelling properties. Isolation methods, molecular structure (x-ray pattern) and important physiochemical properties of mung bean starch and influencing factors in recent studies were reviewed, which is helpful for the further and comprehensive use of mung bean starch.
Zhenyu Du and X.B Sun
C. R. Han et al., "Recent Advances in the Study of Mung Bean Starch", Advanced Materials Research, Vols. 113-116, pp. 495-498, 2010