Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization

Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization

A multilevel and multianalytical approach, combining both traditional and unconventional analytical tools, was used to characterize two physically modified (heated and heated-extruded) corn flours to be used as a “clean label” food ingredient. Physical treatments decreased the resistant starch conte...

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Bibliographic Details
Main Authors: Alessandro Carcelli, Erica Masuelli, Agoura Diantom, Elena Vittadini, Eleonora Carini
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Foods
Subjects:
corn flour
clean label
physical modification
multilevel method
molecular mobilities
Online Access:https://www.mdpi.com/2304-8158/9/8/1105

Internet

https://www.mdpi.com/2304-8158/9/8/1105

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