Exploring the relationship between starch structure and physicochemical properties: The impact of extrusion on highland barley flour-Reference-Cited by-同舟云学术

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Exploring the relationship between starch structure and physicochemical properties: The impact of extrusion on highland barley flour

Published:2024-05 Issue: Volume:183 Page:114226
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ge Fei,Sun Yue,Yang Chenxi,Cheng Weiwei,Wang Zhenjiong,Xia Xifeng,Wu Di,Tang Xiaozhi

Funder

National College Students Innovation and Entrepreneurship Training Program

National Natural Science Foundation of China

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Reference43 articles.

1. Influence of germination on bread-making behaviors, functional and shelf-life properties, and overall quality of highland barley bread;Al-Ansi;Lwt,2022

2. Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity;Arribas;Food Chemistry,2019

3. Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients;Cheng;Lwt,2020

4. Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion;Espinosa-Ramírez;Food Hydrocolloids,2021

5. The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours;Faraj;Food Research International,2004

Cited by 4 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

1. Effect of extrusion processing on physicochemical and functional properties of water-soluble dietary fiber and water-insoluble dietary fiber of whole grain highland barley;Food & Medicine Homology;2025-08

2. New insights into how freeze-drying and cryo-milling affects the fine structure and digestibility of gelatinized starch;Food Chemistry;2024-11

3. The influence of processing technologies on the biological activity of carbohydrates in food;Food Chemistry: X;2024-10

4. Effect of extrusion cooking on physical and thermal properties of instant flours: a review;Frontiers in Sustainable Food Systems;2024-07-31

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