Author:
De Pilli T.,Derossi A.,Talja R. A.,Jouppila K.,Severini C.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference25 articles.
1. Ilo S, Schoenlechner R, Berghofe E (2000) Role of lipids in the extrusion cooking processes. Grasas y Aceites 51:97–110
2. Lalush I, Bar H, Zakaria I, Eichler S, Shimoni E (2005) Utilization of amylose-lipid complexes as molecular nanocapsules for conjugated linoleic acid. Biomacromolecules 6:121–130
3. Moraru CI, Kokini JL (2003) Nucleation and expansion during extrusion and microwave heating of cereal foods. Compr Rev Food Sci Food Saf 2:120–138
4. Mercier C, Charbonniere R, Gallant D, Guilbot A (1979) In: Blanshard JMV, Mitchell JR (eds) Structural modification of various starch by extrusion cooking with a twin-screw French extruder. Butterworths, Boston
5. Strauss G, Gibson SM, Adachi JD (1992) In: Kokini JL, Ho CT, Karwe MV (eds) Molecular restructuring and complexation during extrusion of cornmeal. Marcel Dekker, New York
Cited by
39 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献