Shear degradation of molecular, crystalline, and granular structures of starch during extrusion-Reference-Cited by-同舟云学术

Shear degradation of molecular, crystalline, and granular structures of starch during extrusion

Published:2013-12-19 Issue:7-8 Volume:66 Page:595-605
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Li Ming¹²,Hasjim Jovin²,Xie Fengwei³,Halley Peter J.³,Gilbert Robert G.¹²

Affiliation:

1. School of Pharmacy; Huazhong University of Science and Technology; Wuhan Hubei, P. R. China

2. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation; The University of Queensland; Brisbane QLD Australia

3. Australian Institute for Bioengineering and Nanotechnology; The University of Queensland; Brisbane QLD Australia

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference35 articles.

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3. The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review;Pérez;Starch/Stärke,2010

4. On the importance of organization of glucan chains on thermal properties of starch;Vamadevan;Carbohydr. Polym.,2013

5. Characterization of internal structure of maize starch without amylose and amylopectin separation;Zhu;Carbohydr. Polym.,2013

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