Effect of twin-xuscrew extrusion combined with cold plasma on multi-scale structure, physicochemical properties, and digestibility of potato starches

The influence of twin-screw extrusion (TSE), cold plasma (CP, 1, 5, and 9 min), and their combination (TSE-CP) treatment on the structural, physicochemical, rheological, solubility, and in vitro digestive properties of potato starches were studied. The results showed that CP slightly changed the sta...

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Veröffentlicht in:	Innovative food science & emerging technologies 2021-12, Vol.74, p.102855, Article 102855
Hauptverfasser:	Sun, Xiangxiang, Sun, Zhuangzhuang, Guo, Yu, Zhao, Jiangyan, Zhao, Jian, Ge, Xiangzhen, Shen, Huishan, Zhang, Qian, Yan, Wenjie
Format:	Artikel
Sprache:	eng
Schlagworte:	Amylopectin Crystallinity Dually modified starch Food Science & Technology Life Sciences & Biomedicine Morphological characteristics Science & Technology Thermal properties
Online-Zugang:	Volltext
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