Influence of enzymatic modification on the basis of improved extrusion cooking technology (IECT) on the structure and properties of corn starch
Ning Wang, Jingqi Dai, Di Miao, Chen Li, Xiaoyan Yang, Quanxian Shu, Yong Zhang, Yangyong Dai, Hanxue Hou, Shaobin Xu
Topics & Concepts
ExtrusionStarchChemistryExtrusion cookingRaman spectroscopyFood scienceSolubilityChemical engineeringMaterials scienceModified starchComposite materialOrganic chemistryEngineeringOpticsPhysicsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications