Different effects of polyphenols on hydration, pasting and rheological properties of rice starch under extrusion condition: From the alterations in starch structure
Jinjie Huo, Lishuang Wang, Jinming Ma, Xiqing Yue, Kexin Wang, Xiaoqi Ma, Xiaoshuai Yu, Zhigang Xiao
Topics & Concepts
ExtrusionRheologyStarchPolyphenolFood scienceChemistryExtrusion cookingChemical engineeringMaterials scienceBiochemistryComposite materialAntioxidantEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsFood Quality and Safety Studies