Modeling of starchy melts expansion by extrusion

Trends in Food Science and Technology

Volumn 48, Issue , 2016, Pages 13-26

  Kristiawan, M ^a   Chaunier, L ^a   Della Valle, G ^a   Ndiaye, A ^b   Vergnes, B ^c  

^a INRA   (France)

^b University Bordeaux I2M UMR CNRS 5295   (France)

^c PSL RESEARCH UNIVERSITY   (France)

Author keywords

Anisotropy; Cellular structure; Elongational viscosity; Starch; Storage modulus

Indexed keywords

ANISOTROPY; CELLULAR AUTOMATA; CONTINUUM MECHANICS; ELASTIC MODULI; EXPANSION; KNOWLEDGE REPRESENTATION; STARCH;

CELLULAR STRUCTURE; DIFFERENT MECHANISMS; ELONGATIONAL VISCOSITY; EXTRUSION VARIABLES; KNOWLEDGE REPRESENTATION AND REASONING; PHENOMENOLOGICAL MODELING; QUALITATIVE KNOWLEDGE; RHEOLOGICAL PROPERTY;

EXTRUSION;

EID: 84956868271     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2015.11.004     Document Type: Review

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