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Effect of extrusion with hydrocolloid-starch molecular interactions on retrogradation and in vitro digestibility of chestnut starch and processing properties of chestnut flour

Junchao Zhu, Bo Zheng, Chenlu Rao, Ling Chen

2023Food Hydrocolloids35 citationsDOI

Topics & Concepts

Retrogradation (starch)StarchFood scienceAbsorption of waterExtrusionChemistryXanthan gumChemical engineeringMaterials scienceAmyloseRheologyComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems
Effect of extrusion with hydrocolloid-starch molecular interactions on retrogradation and in vitro digestibility of chestnut starch and processing properties of chestnut flour | Litcius