Heating-cooling extrusion cycles as a method to improve the physicochemical properties of extruded corn starch
Eduardo Morales‐Sánchez, A.H. Cabrera-Ramírez, Marcela Gaytán‐Martínez, A.L. Mendoza-Zuvillaga, Gonzalo Velázquez, M.G. Méndez-Montealvo, Mario E. Rodríguez‐García
Topics & Concepts
StarchExtrusionAbsorption of waterChemical engineeringMaterials scienceViscosityMaize starchMoistureSolubilityEnthalpyChemistryFood scienceComposite materialOrganic chemistryThermodynamicsPhysicsEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology