Effect of Water Addition on the Microstructure, Lipid Incorporation, and Lipid Oxidation of Corn Extrudates

Lipid oxidation is a major cause of quality deterioration during the production and storage of fat containing extrudates, which is a result of the high‐specific surface of the matrix with increased oxygen access. During the extrusion process, corn starch gelatinizes and forms an amorphous matrix tha...

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