Effect of extrusion cooking on molecular parameters of corn starch

Starch/Staerke

Volumn 54, Issue 1, 2002, Pages 1-8

  Brümmer, Thomas ^a   Meuser, Friedrich ^d   Van Lengerich, Bernhard ^b   Niemann, Claudia ^c  

^a Bühler ^*  (Switzerland)

^b GENERAL MILLS INC   (United States)

^c NESTLÉ RESEARCH CENTER   (Switzerland)

^d TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Corn starch; Extrusion cooking; Molecular parameters

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; COMPUTER SOFTWARE; DEGRADATION; EXTRUSION; FUZZY SETS; MOLECULAR STRUCTURE; MOLECULAR WEIGHT; POLYMERIZATION;

EXTRUSION COOKING; MOLECULAR PARAMETERS;

STARCH;

ZEA MAYS;

EID: 0036166446     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-379X(200201)54:1<1::AID-STAR1>3.0.CO;2-9     Document Type: Article

References (20)

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2. Kochextrusion von stärken
3. Systems analytical model for the extrusion of starches
4. Production of starch derivatives using an extruder
5. A systems analytical approach to extrusion
6. Die bestimmung der molekularen zusammensetzung von stärken und stätrkeprodukten mittels gelchromatographie
7. Low-angle laser light scattering - Aqueous size exclusion chromatography of polysaccharides: Molecular weight distribution and polymer branching determination
8. Measurement of the refractive index increment on hydroxyethyl starch as a basis for absolute molecular weight determination
9. The scattering of light and radial distribution function of high polymer solutions
10. Thermodynamic and conformational properties of polystyrene. I. Light-scattering studies on dilute solutions of linear polystyrenes
11. Molecular characterization of some amylopectins