Effects of Screw Configuration, Screw Speed, and Stearic Acid Addition on the Functional Properties and Structural Characteristics of Maize Starch Extrudates-Reference-Cited by-同舟云学术

Effects of Screw Configuration, Screw Speed, and Stearic Acid Addition on the Functional Properties and Structural Characteristics of Maize Starch Extrudates

Published:2019-01-08 Issue: Volume: Page:1800149
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Panyoo A. Emmanuel¹,Emmambux Mohammad Naushad¹^ORCID

Affiliation:

1. Department of Food Science; University of Pretoria; Pretoria 0002 South Africa

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201800149/fullpdf

Reference38 articles.

1. Improving starch for food and industrial applications

2. Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review

3. Enhancement of the pasting properties of teff and maize starches through wet–heat processing with added stearic acid

4. Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum

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