Changes in physicochemical properties and structural characteristics of rice starch during extrusion processing: The role of glutelin and different extrusion zones
Xiaoshuai Yu, Junjie Zhang, Lishuang Wang, Yumin Duan, Zhenguo Wang, Zhigang Xiao, Peng Wang
Topics & Concepts
GlutelinExtrusionStarchFood scienceExtrusion cookingChemistryStorage proteinMaterials scienceBiochemistryComposite materialGeneFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems