EXTRACTION OF LIPIDS FROM EXTRUDED CORN-SOY BLENDS1-Reference-Cited by-同舟云学术

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EXTRACTION OF LIPIDS FROM EXTRUDED CORN-SOY BLENDS1

Published:2007-05-05 Issue:4 Volume:7 Page:217-224
ISSN:1065-7258
Container-title:Journal of Food Lipids
language:en
Short-container-title:

Author:

STRANGE ELIZABETH D.,SCHAICH KAREN M.

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.2000.tb00173.x/fullpdf

Reference23 articles.

1. Lipid binding and fatty acid distribution in flour, dough, and baked and steamed bread;ADDO;Cereal Chem.,1991

2. Amylose-lipid complex formation during single-screw extrusion of various corn starches;BHATNAGAR;Cereal Chem.,1994

3. Microstructural evaluation of model starch systems containing different types of oils;DAVIS;Cereal Chem.,1986

Cited by 14 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. Use of K2CO3 to Obtain Products from Starch-Oil Mixtures by Extrusion;Foods;2023-10-19

2. Spray-dried capsules and extrudates as omega-3 lipids delivery systems;Omega-3 Delivery Systems;2021

3. Effect of Water Addition on the Microstructure, Lipid Incorporation, and Lipid Oxidation of Corn Extrudates;European Journal of Lipid Science and Technology;2019-04-03

4. Oxidative Stability and Shelf Life of Low-Moisture Foods;Oxidative Stability and Shelf Life of Foods Containing Oils and Fats;2016

5. Analysis of Lipid and Protein Oxidation in Fats, Oils, and Foods;Oxidative Stability and Shelf Life of Foods Containing Oils and Fats;2016

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