Physical Properties of Extruded Wheat Starch-Additive Mixtures
作者： N. Singh , P. Cairns , V. J. Morris , A. C. Smith
DOI: 10.1094/CCHEM.1998.75.3.325
关键词:
摘要: … The moisture content of the starch was adjusted to 24% by spraying the required amount of water onto the starch in a laboratory mixer (Kenwood Major). The starch was equilibrated …
aaccnet.org
researchgate.net 参考文章(20)
P. H. Hermans, A. Weidinger, On the determination of the crystalline fraction of polyethylenes from X‐ray diffraction Macromolecular Chemistry and Physics. ,vol. 44, pp. 24- 36 ,(1961) , 10.1002/MACP.1961.020440103
SUHAILA MOHAMED, FACTORS AFFECTING EXTRUSION CHARACTERISTICS of EXPANDED STARCH-BASED PRODUCTS Journal of Food Processing and Preservation. ,vol. 14, pp. 437- 452 ,(1990) , 10.1111/J.1745-4549.1990.TB00145.X
N. BADRIE, W.A. MELLOWES, Soybean Flour/Oil and Wheat Bran Effects on Characteristics of Cassava (Manihot esculenta Crantz) Flour Extrudate Journal of Food Science. ,vol. 57, pp. 108- 111 ,(1992) , 10.1111/J.1365-2621.1992.TB05435.X
George S. Jamieson, Walter F. Baughman, Wheat germ oil Oil & Soap. ,vol. 9, pp. 136- 138 ,(1932) , 10.1007/BF02543576
Béatrice Conde‐Petit, Felix Escher, Complexation induced changes of rheological properties of starch systems at different moisture levels Journal of Rheology. ,vol. 39, pp. 1497- 1518 ,(1995) , 10.1122/1.550612
B. W. Garber, F. Hsieh, H. E. Huff, Influence of particle size on the twin-screw extrusion of corn meal Cereal Chemistry. ,vol. 74, pp. 656- 661 ,(1997) , 10.1094/CCHEM.1997.74.5.656
P. Colonna, C. Mercier, Macromolecular modifications of manioc starch components by extrusion-cooking with and without lipids Carbohydrate Polymers. ,vol. 3, pp. 87- 108 ,(1983) , 10.1016/0144-8617(83)90001-2
P. Cairns, V.J. Morris, N. Singh, A.C. Smith, X-ray Diffraction Studies on Extruded Maize Grits Journal of Cereal Science. ,vol. 26, pp. 223- 227 ,(1997) , 10.1006/JCRS.1997.0127
G.H. Ryu, P.E. Neumann, C.E. Walker, Effects of Emulsifiers on Physical Properties of Wheat Flour Extrudates with and without Sucrose and Shortening Lwt - Food Science and Technology. ,vol. 27, pp. 425- 431 ,(1994) , 10.1006/FSTL.1994.1088
A.-L. Ollett, R. Parker, A.C. Smith, M.J. Miles, V.J. Morris, Microstructural changes during the twin-screw extrusion cooking of maize grits Carbohydrate Polymers. ,vol. 13, pp. 69- 84 ,(1990) , 10.1016/0144-8617(90)90052-T