Developing a new modification technology of oat flour based on differential pressure explosion puffing
Yifu Zhang, Cheng Chen, Nan Wang, Yue Chen, Yue Chen, Jiaojiao Yu, Xuechao Zheng, Shuhong Li, Ye Chen, Ye Chen
Topics & Concepts
Absorption of waterSolubilityChemistryViscosityStarchDifferential scanning calorimetryEnthalpyAvenaFood scienceStarch gelatinizationThermodynamicsMaterials scienceOrganic chemistryBotanyComposite materialBiologyPhysicsFood composition and propertiesMicrobial Inactivation MethodsMeat and Animal Product Quality