Exploring the relationship between starch structure and physicochemical properties: The impact of extrusion on highland barley flour
Fei Ge, Yue Sun, Chenxi Yang, Weiwei Cheng, Zhenjiong Wang, Xifeng Xia, Di Wu, Xiaozhi Tang
Topics & Concepts
ExtrusionRetrogradation (starch)StarchAmyloseFood scienceChemistryResistant starchMoistureViscosityChemical engineeringAbsorption of waterSyneresisRheologyMaterials scienceOrganic chemistryComposite materialEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications