Jump to Main Content
- Zeng, Zhiru, et al. Show all 7 Authors
- DieStärke = 2018 v.70 no.11-12 pp. e1700110
- crystal structure; extrusion; food industry; gelatinization; ingredients; melting; molecular weight; pasting properties; raw materials; starch; texture; water solubility; water uptake
- ... Food extrusion has evolved over the past decades and is now a unique research area. Starch is a primary ingredient of raw materials that are widely used in food extrusion. Extrusion is a thermomechanical process that can break the bonds of starch, leading to starch gelatinization, melting, and degradation. This article reviews the effects of extrusion on structure (crystallinity, morphology, molec ...