A review of structural transformations and properties changes in starch during thermal processing of foods - Wang, Yi; Chen, Long; Yang, Tianyi; Ma, Yun; McClements, David Julian; Ren, Fei; Tian, Yaoqi; Jin, Zhengyu (Food hydrocolloids, 2021)
Keywords: air; Air phase treatment; digestibility; extrusion; gelatinization; gels; heat; human nutrition; hydrocolloids; Lipid phase treatments; lipids; mass transfer; Properties; retrogradation; Starch; stir frying; Structure; Water phase treatments; Lipid phase treatments; Water phase treatments; Air phase treatment; Structure; Properties; Starch