Modeling selected textural properties of extrusion cooked corn starches

Keyphrases

• Extrusion 100%
• Corn Starch 100%
• Textural Properties 100%
• Moisture Content 100%
• Amylose 100%
• Barrel Temperature 100%
• Extruder 100%
• Waxy Corn 100%
• Statistical Model 50%
• Bulk Density 50%
• Water Holding Capacity 50%
• Screw 50%
• Shear Rate 50%
• Gelatinization 50%
• Residence Time 50%
• Shear Strain 50%
• Length-diameter Ratio 50%
• Compression Ratio 50%
• Shear Force 50%
• Screw Speed 50%
• Corn Grits 50%
• Non-waxy 50%
• Product Expansion 50%
• Barrel Length 50%

Engineering

• Barrel Temperature 100%
• Extruders 100%
• Diameter Ratio 50%
• Shear Rate 50%
• Shear Force 50%
• Gelatinization 50%
• Dry Basis 50%
• Holding Capacity 50%
• Bulk Density 50%
• Shear Strain 50%
• Compression Ratio 50%
• Mathematical Model 50%

Food Science

• Screw Speed 50%