Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour
Yuxue Zheng, Xiuxiu Yin, Xiangli Kong, Shiguo Chen, Enbo Xu, Donghong Liu, Yukiharu Ogawa, Xingqian Ye, Jinhu Tian
Topics & Concepts
ExtrusionChlorogenic acidEnzymatic hydrolysisHydrolysisChemistryFood scienceEnzymeExtrusion cookingRice flourBiochemistryWheat flourOrganic chemistryMaterials scienceStarchRaw materialMetallurgyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProteins in Food Systems