Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion-Reference-Cited by-同舟云学术

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Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion

Published:2021-02 Issue: Volume:111 Page:106400
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Espinosa-Ramírez Johanan,Rodríguez América,De la Rosa-Millán Julián,Heredia-Olea Erick,Pérez-Carrillo Esther,Serna-Saldívar Sergio O.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

1. Method 76-21.02 General pasting method for wheat or rye flour of starch using the Rapid Visco Analyser,2017

2. Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders;Ai;Food Chemistry,2016

3. Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion;Albarracín;Journal of Food Biochemistry,2019

4. Composition, protein profile and rheological properties of pseudocereal-based protein-rich ingredients;Alonso-Miravalles;Foods,2018

5. Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins;Alonso;Journal of the Science of Food and Agriculture,2000

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

4. Impact of hydrothermal treatment on functional properties of pearl millet flour: process modelling and optimisation;Journal of Food Measurement and Characterization;2024-07-23

5. Study on the gelatinization and digestive characteristics of wheat starch and potato starch under low moisture conditions;International Journal of Biological Macromolecules;2024-06

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