相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Current applications of gluten-free grains - a review
Joseph S. Woomer et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)
Extrusion cooking of gluten-free whole grain flour blends
Vanessa C. S. Toledo et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2020)
Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures
Jennifer Felix-Medina et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
Guido Rolandelli et al.
FOOD STRUCTURE-NETHERLANDS (2020)
Effect of steam explosion on physicochemical properties and fermentation characteristics of sorghum (Sorghum bicolor (L.) Moench)
Guozhong Zhao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Amylose-lipid complex formation from extruded maize starch mixed with fatty acids
Juan E. Cervantes-Ramirez et al.
CARBOHYDRATE POLYMERS (2020)
Application of NIR imaging to the study of expanded snacks containing amaranth, quinoa and kaniwa
Jose Martin Ramos-Diaz et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
A comparative study of the yellow dent and purple flint maize kernel components by Raman spectroscopy and chemometrics
Gulce Ogruc Ildiz et al.
JOURNAL OF MOLECULAR STRUCTURE (2019)
Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion
I. Jebalia et al.
CARBOHYDRATE POLYMERS (2019)
Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis
Mario Cueto et al.
FOOD AND BIOPROCESS TECHNOLOGY (2018)
Rapid and visual detection of the main chemical compositions in maize seeds based on Raman hyperspectral imaging
Guiyan Yang et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2018)
Physicochemical and structural properties of starches isolated from corn cultivars grown in Indian temperate climate
Shabir Ahmad Mir et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches
Aurea Bernardino-Nicanor et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Carotenoid and color changes in traditionally flaked and extruded products
Cueto Mario et al.
FOOD CHEMISTRY (2017)
Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates
Morteza Jafari et al.
JOURNAL OF CEREAL SCIENCE (2017)
Changes in functional properties and in vitro bioaccessibilities of β-carotene and lutein after extrusion processing
Melda Ortak et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Raman and infrared spectroscopy of carbohydrates: A review
Ewelina Wiercigroch et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2017)
Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review
Kaiqiang Wang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Thermal and Functional Properties of Hairless Canary Seed (Phalaris canariensis L.) Starch in Comparison with Wheat Starch
Mahdi Irani et al.
CEREAL CHEMISTRY (2017)
Infrared spectroscopy as a tool to characterise starch ordered structure-a joint FTIR-ATR, NMR, XRD and DSC study
Frederick J. Warren et al.
CARBOHYDRATE POLYMERS (2016)
X-ray photoelectron spectroscopic analysis of rice kernels and flours: Measurement of surface chemical composition
Malik A. Nawaz et al.
FOOD CHEMISTRY (2016)
Isolation and Characterization of Starch from Pearl Millet (Pennisetum typhoidium) Flours
Suma P. Florence et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)
Reorganisation of starch, proteins and lipids in extrusion of oats
Timo Moisio et al.
JOURNAL OF CEREAL SCIENCE (2015)
Microstructural properties and distribution of components in microparticles obtained by spray-drying
J. Porras-Saavedra et al.
JOURNAL OF FOOD ENGINEERING (2015)
Genetic variability among sorghum accessions for seed starch and stalk total sugar content
Abe Shegro Gerrano et al.
SCIENTIA AGRICOLA (2014)
Determination of structural changes in microwaved rice starch using Fourier transform infrared and Raman spectroscopy
Daming Fan et al.
STARCH-STARKE (2012)
Determination of amylose content in starch using Raman spectroscopy and multivariate calibration analysis
Mariana R. Almeida et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2010)
Fourier-transform infrared derivative spectroscopy with an improved signal-to-noise ratio
MR Fetterman
OPTICS LETTERS (2005)
Structure and mechanical behaviour of corn flour and starch-zein based materials in the glassy state
H Chanvrier et al.
CARBOHYDRATE POLYMERS (2005)
分享论文
