Effects of moisture content on digestible fragments and molecular structures of high amylose jackfruit starch prepared by improved extrusion cooking technology
Yutong Zhang, Fei Xu, Qinfei Wang, Yanjun Zhang, Gang Wu, Lehe Tan, Zhenwen Zhang
Topics & Concepts
AmyloseStarchCrystallinityResistant starchFood scienceExtrusionMoistureChemistryWater contentStarch gelatinizationMaterials scienceCrystallographyOrganic chemistryComposite materialGeotechnical engineeringEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications