Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories

Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches

(2022) Daniel Beech et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories

(2022) Daniel Beech et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microwave Foaming of Materials: An Emerging Field

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Properties of Starch after Extrusion: A Review

(2018) Jiangping Ye et al.   STARCH-STARKE

Critical factors in microwave expansion of starchy snacks

(2017) R.G.M. van der Sman et al.   JOURNAL OF FOOD ENGINEERING

Understanding Starch Structure: Recent Progress

(2017) Eric Bertoft   Agronomy-Basel

Morphology, structure and gelatinization properties of heterogeneous starch granules from high-amylose maize

(2013) Canhui Cai et al.   CARBOHYDRATE POLYMERS

Drying Kinetics and Expansion of Non-predried Extruded Starch-Based Pellets during Microwave Vacuum Processing

(2013) Stefan Kraus et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Glass transition temperature of starches with different amylose/amylopectin ratios

(2010) Peng Liu et al.   JOURNAL OF CEREAL SCIENCE

Prediction of the state diagram of starchwater mixtures using the Flory–Huggins free volume theory

(2010) R. G. M. van der Sman et al.   Soft Matter

Physical properties of cryomilled rice starch

(2008) A.F. Devi et al.   JOURNAL OF CEREAL SCIENCE