Starch-based foods presenting shape memory capabilities

Food Research International

Volumn 47, Issue 2, 2012, Pages 194-196

  Chaunier, Laurent ^a   Véchambre, Cyril ^a   Lourdin, Denis ^a  

^a INRA   (France)

Author keywords

Cereals; Extrusion cooking; Maize; Shape memory; Starch

Indexed keywords

CEREALS; EXTRUDATES; EXTRUSION-COOKING; FORMULATED PRODUCTS; INITIAL SHAPE; MAIZE; SEMICRYSTALLINES; SHAPE MEMORY; SHAPE RECOVERY; STARCH-BASED; THERMOMECHANICAL PROPERTIES;

MECHANICAL PROPERTIES; SHAPE OPTIMIZATION;

STARCH;

ZEA MAYS;

EID: 84861723285     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.05.035     Document Type: Article

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