Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology-Reference-Cited by-同舟云学术

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Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology

Published:2011-10 Issue:4 Volume:12 Page:610-616
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

De Pilli T.,Derossi A.,Talja R.A.,Jouppila K.,Severini C.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference26 articles.

1. Approved methods of the AACC;American Association of Cereal Chemists,2003

2. Bhatnagar, S. (1993). HTST extrusion of starch-lipid system. Ph.D. dissertation, University of Nebraska, Lincoln.

3. Amylose-lipid complex formation during single screw extrusion of various cornstarches;Bhatnagar;Cereal Chemistry,1994

4. Extrusion processing conditions for amylose lipid complexing;Bhatnagar;Cereal Chemistry,1994

5. Modification of microstructure of starch extruded with selected lipids;Bhatnagar;Starch,1997

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