Improving instant properties of kudzu powder by extrusion treatment and its related mechanism-Reference-Cited by-同舟云学术

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Improving instant properties of kudzu powder by extrusion treatment and its related mechanism

Published:2020-04 Issue: Volume:101 Page:105475
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Haoqiang,Wu Jianyong,Luo Shunjing,Zou Pei,Guo Baozhong,Liu Yunfei,Chen Jun,Liu Chengmei

Funder

National Natural Science Foundation of China

National Key Technology Research and Development Program for the 13th Five-year Plan

Youth Science Foundation of Jiangxi Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference47 articles.

1. Starch chain interactions within the amorphous and crystalline domains of pulse starches during heat–moisture treatment at different temperatures and their impact on physicochemical properties;Ambigaipalan;Food Chemistry,2014

2. Gelatinization of corn grits by roll-and extrusion-cooking;Anderson;Cereal Science Today,1969

3. Low moisture extrusion of pea protein and pea fibre fortified rice starch blends;Beck;Journal of Food Engineering,2018

4. Structural changes of chemically modified rice starch by one–step reactive extrusion;Cai;Food Chemistry,2019

5. Chemical and nutritional changes in foods during extrusion;Camire;Critical Reviews in Food Science and Nutrition,1990

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

3. Effects of Cactus Polysaccharide on Pasting, Rheology, Structural Properties, In Vitro Digestibility, and Freeze–Thaw Stability of Rice Starch;Foods;2024-07-30

4. Effects of extrusion on the stability and digestibility of instant coix seed porridge;Cereal Chemistry;2024-07-29

5. Comparative analysis of multi-angle structural alterations and cold-water solubility of kudzu starch modifications using different methods;International Journal of Biological Macromolecules;2024-04

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