Physicochemical properties and microstructure of corn flour–cellulose fiber extrudates

Physicochemical properties and microstructure of corn flour–cellulose fiber extrudates

Abstract In this study, corn flour with 24% w/w moisture content was extruded, and cellulose at varied weight ratios was added in order to investigate its effect on the extrudate's physicochemical properties. Twin‐screw extrusion was divided into five temperature zones, and the screw temperatur...

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Bibliographic Details
Main Authors: Yilin Zhao, Chengbin Zhao, Xudong Tang, Jingyi Zhou, Hao Li, Hao Zhang, Jingsheng Liu
Format: Article
Language:English
Published: Wiley 2021-05-01
Series:Food Science & Nutrition
Subjects:
cellulose
corn flour
extrusion
microstructure
physicochemical properties
Online Access:https://doi.org/10.1002/fsn3.2195

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