Starch-guar gum extrudates: Microstructure, physicochemical properties and in-vitro digestion

Food Chemistry

Volumn 194, Issue , 2016, Pages 891-899

  Von Borries Medrano, Erich ^a   Jaime Fonseca, Mónica R ^a   Aguilar Méndez, Miguel A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Corn starch; Extrusion; Guar gum; In vitro digestion; Microstructure; RSM

Indexed keywords

FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; GLUCOSE; MICROSTRUCTURE; MOISTURE; MOISTURE DETERMINATION; STARCH; VISCOSITY; X RAY DIFFRACTION;

CORN STARCH; EXTRUSION TEMPERATURES; GUAR GUMS; IN-VITRO DIGESTIONS; MICROSTRUCTURAL CHANGES; PHYSICOCHEMICAL PROPERTY; RESPONSE SURFACE METHODOLOGY; RSM;

EXTRUSION;

GUAR GUM; STARCH; GALACTAN; MANNAN; PLANT GUM; WATER;

ARTICLE; DIGESTION; GELATINIZATION; IN VITRO STUDY; INFRARED SPECTROSCOPY; MELTING POINT; MOISTURE; PHYSICAL CHEMISTRY; RESPONSE SURFACE METHOD; SCANNING ELECTRON MICROSCOPY; STIRRED REACTOR; VISCOSITY; X RAY DIFFRACTION; CHEMISTRY;

GALACTANS; MANNANS; PHYSICOCHEMICAL PROCESSES; PLANT GUMS; STARCH; WATER;

EID: 84940509061     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.085     Document Type: Article

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