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Carbohydrate polymers, v.213, 2019년, pp.192 - 198
Liu, Yunfei (State Key Laboratory of Food Science and Technology, Nanchang University) , Chen, Jun (State Key Laboratory of Food Science and Technology, Nanchang University) , Wu, Jianyong (State Key Laboratory of Food Science and Technology, Nanchang University) , Luo, Shunjing (State Key Laboratory of Food Science and Technology, Nanchang University) , Chen, Ruiyun (State Key Laboratory of Food Science and Technology, Nanchang University) , Liu, Chengmei (State Key Laboratory of Food Science and Technology, Nanchang University) , Gilbert, Robert G. (Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland)
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Abstract Modifications of molecular structure, and of short- and long-term retrogradation properties, in rice starch by an “improved extrusion cooking technology” (IECT) were studied. IECT decreased starch molecular size in the order high speed / high temperature > low speed / high temp...
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