Influence of medium-chain triglycerides on expansion and rheological properties of extruded corn starch

Carbohydrate Polymers

Volumn 93, Issue 2, 2013, Pages 492-498

  Horvat, Mario ^a   Emin, M Azad ^a   Hochstein, Bernhard ^a   Willenbacher, Norbert ^a   Schuchmann, Heike Petra ^a  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Bagley pressure; Elongational properties; Expansion; Extrusion; Inline rheometer; Medium chain triglycerides

Indexed keywords

ELONGATIONAL PROPERTIES; INLINE-RHEOMETER; LONGITUDINAL EXPANSIONS; MEDIUM-CHAIN TRIGLYCERIDES; RHEOLOGICAL PROPERTY; SLIT DIE RHEOMETERS; STARCH GELATINIZATION; TWIN SCREW EXTRUDERS;

EXPANSION; EXTRUSION; GELATION; RHEOLOGY; RHEOMETERS;

STARCH;

OIL; STARCH; TRIACYLGLYCEROL; WATER;

ARTICLE; BIOMECHANICS; CHEMISTRY; ELASTICITY; FLOW KINETICS; GEL; MAIZE; METHODOLOGY; POROSITY; PRESSURE; SHEAR STRENGTH; SOLUBILITY; TRANSITION TEMPERATURE; VISCOSITY;

BIOMECHANICS; ELASTICITY; GELS; OILS; POROSITY; PRESSURE; RHEOLOGY; SHEAR STRENGTH; SOLUBILITY; STARCH; TRANSITION TEMPERATURE; TRIGLYCERIDES; VISCOSITY; WATER; ZEA MAYS;

ZEA MAYS;

EID: 84874147599     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.12.052     Document Type: Article

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