The combined effects of extrusion and recrystallization treatments on the structural and physicochemical properties and digestibility of corn and potato starch
Qing Liu, Aiquan Jiao, Yueyue Yang, Yihui Wang, Jingpeng Li, Enbo Xu, Guohua Yang, Zhengyu Jin
Topics & Concepts
AmyloseAmylopectinStarchExtrusionRecrystallization (geology)Food scienceChemistryMoistureAbsorption of waterWater contentResistant starchMaterials scienceOrganic chemistryComposite materialBiologyEngineeringPaleontologyGeotechnical engineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology