Effect of Water Addition on the Microstructure, Lipid Incorporation, and Lipid Oxidation of Corn Extrudates-Reference-Cited by-同舟云学术

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Effect of Water Addition on the Microstructure, Lipid Incorporation, and Lipid Oxidation of Corn Extrudates

Published:2019-04-03 Issue:9 Volume:121 Page:1800433
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Amft Jonas¹,Bauer Jonas L.¹,Rostek Jens²,Spielvogel Sandra²,Schwarz Karin¹

Affiliation:

1. Institute of Human Nutrition and Food ScienceKiel University24118KielGermany

2. Institute for Plant Nutrition and Soil ScienceKiel University24118KielGermany

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201800433

Reference38 articles.

1. Role of lipids in the extrusion cooking processes

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

3. Metals and lipid oxidation. Contemporary issues

4. Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage

5. Encapsulation of sunflower oil in starch matrices via extrusion: effect of the interfacial properties and processing conditions on the formation of dispersed phase morphologies

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

2. Effect of oil oxidation on aggregation of wheat gluten–peanut oil complexes during extrusion;International Journal of Food Science & Technology;2022-02-07

3. Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks;Foods;2021-08-28

4. Production and Applications of Amylose‐Lipid Complexes as Resistant Starch: Recent Approaches;Starch - Stärke;2021-03

5. Omega-3 nano-microencapsulates produced by electrohydrodynamic processing;Omega-3 Delivery Systems;2021

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