Concepedia

Starch Dextrinization

Starch Dextrinization is a chemical modification process in cereal-based food extrusion wherein gelatinized starch undergoes partial hydrolysis and molecular degradation under thermal and acidic conditions to produce dextrins, characterized by reduced molecular weight and altered functional properties compared to native starch.

63

Publications

2.5K

Citations

180

Authors

84

Institutions

Publications per year

2017–2026

5

Parents

Publications

63

Changes in the Starch Fraction During Extrusion‐cooking of Corn

M. H. Gómez, José Miguel Aguilera · Journal of Food Science · 1983 · 269 citations

, , +16

Natural variation in rice starch synthase IIa affects enzyme and starch properties

Takayuki Umemoto, Noriaki Aoki, Hong‐Xuan Lin et al. · Functional Plant Biology · 2004 · 173 citations

, , +13

Acid hydrolysis of native and annealed starches and branch-structure of their Naegeli dextrins

Yuta Nakazawa, Ya‐Jane Wang · Carbohydrate Research · 2003 · 118 citations

, , +14

Preparation of Indigestible Pyrodextrins from Different Starch Sources

Alexander Laurentin, Marité Cárdenas, Jenny Ruales et al. · Journal of Agricultural and Food Chemistry · 2003 · 94 citations

, , +17

Comparison of Raw Starch Hydrolyzing Enzyme with Conventional Liquefaction and Saccharification Enzymes in Dry‐Grind Corn Processing

Ping Wang, Vijay Singh, Hua Xue et al. · Cereal Chemistry · 2007 · 94 citations

, , +17

1–5 of 63

Authors

180

  1. PT
    Piotr Tomasik

    University of Agriculture in Krakow, Poland

    6 publications · 135 citations

    6

    h-index

  2. EB
    Eric Bertoft

    Åbo Akademi University, Finland

    3 publications · 60 citations

    3

    h-index

  3. EN
    Ewa Nebesny

    Lodz University of Technology, Poland

    3 publications · 69 citations

    3

    h-index

  4. LS
    L. Saint‐Lèbe

    CEA Cadarache, France

    3 publications · 45 citations

    3

    h-index

  5. JW
    John W. Mitchell

    United States Department of Agriculture, United States

    2 publications · 50 citations

    2

    h-index

1–5 of 180

Institutions

84

  1. University of Agriculture in Krakow

    Krakow, Poland

    4 h-index

    6 publications

    124 citations

  2. Kansas State University

    Manhattan, United States

    3 h-index

    6 publications

    99 citations

  3. CEA Cadarache

    Saint-Paul-lès-Durance, France

    3 h-index

    10 publications

    145 citations

  4. State Key Laboratory of Food Science and Technology

    Wuxi, China

    3 h-index

    11 publications

    356 citations

  5. Åbo Akademi University

    Turku, Finland

    3 h-index

    5 publications

    97 citations

  6. Jiangnan University

    Wuxi, China

    3 h-index

    9 publications

    262 citations

  7. University of Agriculture Faisalabad

    Faisalabad, Pakistan

    3 h-index

    5 publications

    110 citations

  8. Lodz University of Technology

    Lodz, Poland

    2 h-index

    4 publications

    204 citations

1–8 of 84

Venues

  1. Starch - Stärke

    19 publications · 465 citations

    13

    h-index

  2. Journal of the American Chemical Society

    JACS · 4 publications · 150 citations

    4

    h-index

  3. Food Chemistry

    4 publications · 131 citations

    4

    h-index

  4. Journal of the Institute of Brewing

    2 publications · 37 citations

    2

    h-index

  5. Botanical Gazette

    2 publications · 50 citations

    2

    h-index

1–5