Effect of improved extrusion cooking technology (IECT) on structure, physical properties and in vitro digestibility of starch
Ning Wang, Chen Li, Di Miao, Yangyong Dai, Hong Zhang, Yong Zhang, Hanxue Hou, Xiuzhen Ding, Wentao Wang, Cheng Li, Bin Wang
Topics & Concepts
StarchCrystallinityFood scienceExtrusionChemistryIn vitroMoistureResistant starchPotato starchWater contentPolysaccharideExtrusion cookingChemical engineeringMaterials scienceBiochemistryCrystallographyOrganic chemistryComposite materialGeotechnical engineeringEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications