Structural-functional analysis of modified kudzu starch as a novel instant powder: Role of modified technology

Structural-functional analysis of modified kudzu starch as a novel instant powder: Role of modified technology

Adopting effective methods to modify starch structure for enhanced functional properties has become a pivotal pursuit within the realm of food science. This study investigated the physicochemical and structural properties of ball milling-modified kudzu starch (BS), extrusion puffing-modified kudzu s...

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Bibliographic Details
Main Authors: Ruidi He, Chuanlai Du, Songnan Li, Li Guo, Kaiyue Wang, Liping Yang
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Kudzu starch
Modification
Structure
Property
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524008009
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