Effects of different extrusion temperatures on physicochemical, rheological and digestion properties of rice flour produced in a pilot‐scale extruder-Reference-Cited by-同舟云学术

Effects of different extrusion temperatures on physicochemical, rheological and digestion properties of rice flour produced in a pilot‐scale extruder

Published:2022-08-26 Issue:10 Volume:57 Page:6773-6784
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Lai Sixing¹,Zhang Tingting¹,Wang Yong²^ORCID,Ouyang Kefan¹,Hu Hao¹,Hu Xing¹,Xiong Hua¹,Zhao Qiang¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Nanchang University Jiangxi China

2. School of Chemical Engineering University of New South Wales Sydney New South Wales Australia

Funder

Science Fund for Distinguished Young Scholars of Jiangxi Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16026

Reference48 articles.

1. The composition, extraction, functionality and applications of rice proteins: A review

2. Feeding infants and toddlers study: improvements needed in meeting infant feeding recommendations

3. Functional and Digestive Characteristics of Extruded Rice Flour

4. Process optimization and properties extruded and extruded infant nutrition rice flour;Cao J.;Journal of the Chinese Cereals and Oils Association,2020

5. Effects of amino acids on the physiochemical properties of potato starch

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