Effects of Extrusion on Starch Molecular Degradation, Order–Disorder Structural Transition and Digestibility—A Review

Effects of Extrusion on Starch Molecular Degradation, Order–Disorder Structural Transition and Digestibility—A Review

Extrusion is a thermomechanical technology that has been widely used in the production of various starch-based foods and can transform raw materials into edible products with unique nutritional characteristics. Starch digestibility is a crucial nutritional factor that can largely determine the human...

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Bibliographic Details
Main Authors: Xiaoyue Huang, Hongsheng Liu, Yue Ma, Shihua Mai, Cheng Li
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
extrusion
starch structure
starch digestibility
Online Access:https://www.mdpi.com/2304-8158/11/16/2538

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