A review of structural transformations and properties changes in starch during thermal processing of foods

• Published in: Food hydrocolloids Vol. 113; p. 106543
• Main Authors: Wang, Yi, Chen, Long, Yang, Tianyi, Ma, Yun, McClements, David Julian, Ren, Fei, Tian, Yaoqi, Jin, Zhengyu
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.04.2021
• Subjects: 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

Starch is an important functional component in many foods and a major source of calories in the human diet. Steaming, cooking, extrusion, deep frying, stir-frying and baking, as the six traditional thermal treatments commonly used in starchy food processing, induce changes in the molecular architect...