Extrusion processing and characterization of edible starch films with different amylose contents

Journal of Food Engineering

Volumn 106, Issue 1, 2011, Pages 95-101

  Li, Ming ^a,b   Liu, Peng ^a,d   Zou, Wei ^a   Yu, Long ^a,c   Xie, Fengwei ^b   Pu, Huayin ^a   Liu, Hongshen ^a   Chen, Ling ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY OF QUEENSLAND   (Australia)

^c CSIRO   (Australia)

^d GUANGZHOU UNIVERSITY   (China)

Author keywords

Amylose content; Extrusion; Film; Mechanical properties; Starch; Thermal properties

Indexed keywords

AMYLOSE CHAINS; AMYLOSE CONTENT; CORN STARCH; EQUILIBRATION TIME; EXTRUSION PROCESSING; FEEDING RATE; GRANULAR STRUCTURESS; MECHANICAL AND THERMAL PROPERTIES; MODEL MATERIALS; MOISTURE CONTENTS; PROCESSIBILITY; PROCESSING TEMPERATURE; SCREW SPEED; SELF-REINFORCEMENT; STARCH FILMS; THERMAL PROPERTIES;

DIFFERENTIAL SCANNING CALORIMETRY; DYNAMIC ANALYSIS; DYNAMIC MECHANICAL ANALYSIS; EXTRUSION; MECHANICAL PROPERTIES; MECHANICAL TESTING; PLANTS (BOTANY); POLYMER BLENDS; PROCESSING; THERMODYNAMIC PROPERTIES; WATER CONTENT;

STARCH;

ZEA MAYS;

EID: 79956225327     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.04.021     Document Type: Article

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