Concepedia

Effects of moisture content on digestible fragments and molecular structures of high amylose jackfruit starch prepared by improved extrusion cooking technology

Yutong Zhang, Fei Xu, Qinfei Wang, Yanjun Zhang, Gang Wu, Lehe Tan, Zhenwen Zhang

Food Hydrocolloids · 2022 · 67 citations · 40 references

DOI

Concepts

References

40

Classification and measurement of nutritionally important starch fractions.

H N Englyst, S M Kingman, John H. Cummings · PubMed · 1992 · 3.8K citations

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Mechanism of Degradation of Starch, a Highly Branched Polymer, during Extrusion

Wei-Chen Liu, Peter J. Halley, Robert G. Gilbert · Macromolecules · 2010 · 274 citations

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Amylose-lipid complex formation from extruded maize starch mixed with fatty acids

Juan E. Cervantes-Ramírez, A.H. Cabrera-Ramírez, Eduardo Morales‐Sánchez et al. · Carbohydrate Polymers · 2020 · 256 citations

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Structural characteristics and crystalline properties of lotus seed resistant starch and its prebiotic effects

Yi Zhang, Hongliang Zeng, Ying Wang et al. · Food Chemistry · 2014 · 209 citations

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Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology

Yanjun Zhang, Wei Liu, Chengmei Liu et al. · Food Chemistry · 2014 · 162 citations

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