Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing
Incorporating fiber at high levels (>10%) into direct-expanded products with acceptable texture is challenging. Fundamental explanations for the interaction of starch and fiber and the cause of expansion reduction need further understanding for the effective incorporation of fiber into expanded p...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927121000459 |