Effects of extrusion treatment on physicochemical properties and in vitro digestion of pregelatinized high amylose maize flour-Reference-Cited by-同舟云学术

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Effects of extrusion treatment on physicochemical properties and in vitro digestion of pregelatinized high amylose maize flour

Published:2016-03 Issue: Volume:68 Page:108-115
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Zhang Xudong,Chen Yaofeng,Zhang Renhe,Zhong Yuyue,Luo Yan,Xu Shutu,Liu Jianchao,Xue Jiquan,Guo Dongwei^ORCID

Funder

Scie-tech Project of Yangling City

Scie-Tech Innovation

Achievement Transformation Found of Northwest A & F University

Tang Foundation

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Approved Methods of the American Association of Cereal Chemists (Method 32-40);AACC,2009

2. Official Methods of Analysis;AOAC,1995

3. Amylose-lipid complex formation during single-screw extrusion of various corn starches;Bhatnagar;Cereal Chem.,1994

4. Textural properties of extrusion-cooked corn starch;Bhattacharya;Lebensmittel-Wissenschaft Technol.,1987

5. Pressure-induced changes in the structure of corn starches with different amylose content;Błaszczak;Carbohydr. Polym.,2005

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