Concepedia

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,

International Journal of Biological Macromolecules · 2023 · 25 citations · 32 references

DOI

Concepts

References

32

Classification and measurement of nutritionally important starch fractions.

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

, , +12

Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy

J.J.G. van Soest, H. Tournois, D. de Wit et al. · Carbohydrate Research · 1995 · 1.2K citations · Full text

, , +12

Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study

Norman W.H. Cheetham, Leping Tao · Carbohydrate Polymers · 1998 · 1.1K citations

, , +17

Analysis of starch amylolysis using plots for first-order kinetics

Peter Butterworth, Frederick J. Warren, Terri Grassby et al. · Carbohydrate Polymers · 2011 · 367 citations

, , +14

High moisture food extrusion

Hülya Akdoğan · International Journal of Food Science & Technology · 1999 · 264 citations · Full text

, , +14