A process designed for the continuous production of starch inclusion complexes on an industrial scale

Food and Bioproducts Processing

Volumn 96, Issue , 2015, Pages 245-255

  Raphaelides, Stylianos N ^a   Dimitreli, Georgia ^a   Exarhopoulos, Stylianos ^a   Ilia, Eleni ^a   Koutsomihali, Paraskevi ^a  

^a ATEI of Thessaloniki   (Greece)

Author keywords

Amylose lipid interactions; Starch extrusion; Starch inclusion complexes; Starch fatty acid complex structure; Starch fatty acid extrudate melt rheology; Starch fatty acid extrudates

Indexed keywords

EXTRUSION; STARCH;

COMPLEX STRUCTURE; CONTINUOUS PRODUCTION; ENVIRONMENTAL CONDITIONS; EXTRUDATES; GASTROINTESTINAL TRACT; PHYSICOCHEMICAL CHARACTERISTICS; STARCH INCLUSIONS; STRUCTURAL MODIFICATIONS;

FATTY ACIDS;

EID: 84942308537     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2015.09.001     Document Type: Article

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