English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The purpose of this study is to investigate the physical properties of mixtures of rice starch and tapioca starch (TS) prepared by extrusion cooking technology. The microstructure analysis suggested that samples presented a looser and more porosity structure as TS content increased. The X-ray diffraction patterns of samples could be classified as typical V-type structure, while the crystallinity decreased with increasing TS content. Rapid visco analysis indicated that extruded samples showed a rapid increase in viscosity during the initial heating process and exhibited a lower tendency towards retrogradation on cooling process compared to control. These results provided the basic information on the physical properties of mixtures of rice starch and tapioca starch prepared by extrusion cooking technology.

Physical Properties of Mixtures of Rice Starch and Tapioca Starch Prepared by Extrusion Cooking Technology