Effects of Explosion Puffing on the Composition, Structure, and Functional Characteristics of Starch and Protein in Grains-Reference-Cited by-同舟云学术

Effects of Explosion Puffing on the Composition, Structure, and Functional Characteristics of Starch and Protein in Grains

Published:2021-11-09 Issue:10 Volume:1 Page:1869-1879
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Jia Lirong¹²,Huang Rongrong¹,Wang Siting¹,Dong Yi¹²^ORCID,Lv Jingang³,Zhong Wei³,Yan Fang³

Affiliation:

1. College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China

2. Healthy Food Evaluation Research Center and Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu 610065, China

3. Research and Development Department, Sichuan Huiji Food Company Limited, Chengdu 610000, China

Funder

Fundamental Research Funds for the Central Universities

International Science and Technology Innovation Cooperation Project of Sichuan

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00232

Reference47 articles.

1. Quality Properties of Crispy Winter jujube Dried by Explosion Puffing Drying

2. High temperature short time air puffed ready-to-eat (RTE) potato snacks: Process parameter optimization

3. Enhancement of the yield of γ-aminobutyric acid byAspergillus oryzaeand antioxidant activities of rice bran through explosion puffing processing

4. HTST puffing in order to produce crispy banana - The effect of the step-down treatment prior to air-drying

5. The effects of extrusion on the content and properties of dietary fibre components in various barley cultivars

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