Rheology and Expansion of Starch-Water-CO2Mixtures with Controlled Gelatinization by Supercritical Fluid Extrusion-Reference-Cited by-同舟云学术

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Rheology and Expansion of Starch-Water-CO2Mixtures with Controlled Gelatinization by Supercritical Fluid Extrusion

Published:2006-12 Issue:4 Volume:9 Page:863-876
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Chen K.H.,Rizvi S.S.H.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942910600714414

Reference24 articles.

1. Characteristics of Gel-chromatographic Fractions of Starch in Relation to Rice and Expanded Rice-Product Qualities

2. EXTRUSION BEHAVIOUR AND PRODUCT CHARACTERISTICS OF BROWN AND MILLED RICE GRITS

3. Cell Size Distributions of Puffed Corn Extrudates

4. The combined application of supercritical fluid and extrusion technology

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1. Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents;Foods;2024-07-30

2. Applications of food extrusion technology;MOJ Food Processing & Technology;2024-03-22

3. Supercritical CO2-applied equipment for chemical synthesis and transformation: Current status and perspectives;Chemical Engineering Journal;2023-03

4. Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture;Trends in Food Science & Technology;2023-03

5. Redistribution of surplus bread particles into the food supply chain;LWT;2023-01

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