Effect of Extrusion Treatment on Retrogradation and Rheological Properties of Rice Starch/Glutelin Composite System
WANG Lishuang, WANG Kexin, YUE Xiqing, YU Xiaoshuai, XIAO Zhigang, WANG Peng
(1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;2. College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; 3. School of Food Science and Engineering, South China University of Technology, Guangzhou 510006, China)
WANG Lishuang, WANG Kexin, YUE Xiqing, YU Xiaoshuai, XIAO Zhigang, WANG Peng. Effect of Extrusion Treatment on Retrogradation and Rheological Properties of Rice Starch/Glutelin Composite System[J]. FOOD SCIENCE, 2023, 44(19): 35-42.