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Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers
crystallinity modified starches extrudate complexes
2015/10/9
Corn starch was treated with raw moisture (30%), screw speed (160 rpm), extrusion temperature (30, 55, 80, 105, 130, and 155°C), and emulsifier (1.2%) to produce the starch extrudate particles in a tw...
《Melt Extrusion: Materials, Technology and Drug Product Design》（图）
Melt Extrusion: Materials, Technology and Drug Product Design Michael A. Repka Nigel Langley James DiNunzio
2013/12/4
This inclusive text describes hot melt extrusion for pharmaceutical applications, focusing on the materials used for the preparation of solid dispersions, fundamentals for preparing such systems, and ...
Surface treatment of 3D outside serrated integral-fin tube manufactured by rolling and extrusion
finned tube surface treating heat transfer multi-dimensional surface
2016/12/2
The outside serrated integral-fin tubes fabricated by rolling-plowing-extrusion processing were surface-treated through different processes of annealing in hydrogen atmosphere,electrochemical corrosio...
Effect of Extrusion on the Phenolic Composition and Antioxidant Activity of Dry Beans of Phaseolus vulgaris L.
bean Phaseolus vulgaris extrusion
2009/3/3
The phenolic composition of dry beans and extrudates was investigated to evaluate the effect of extrusion process on their antioxidant activity. Myricetin, quercetin, kaempferol, cyanidin, chlorogenic...
Effects of Extrusion Conditions on the Physical and Functional Properties of Instant Cereal Beverage Powders Admixed with Mulberry（Morus alba L.）Leaves
mulberry leaves extrusion instant cereal beverage powders
2010/2/3
On account of studying the feasibility of the production instant cereal beverage powders admixed with mulberry leaves by extrusion process, a box-behnken design of the response surface methodology (RS...
Effect of Extrusion Process Variables on the Amylose and Pasting Characteristics of Acha/Soybean Extudates Using Response Surface Analysis
Flour blends amylose extrudate pasting
2008/11/1
Acha and soybean flours were mixed in five ratios 100:0, 87.5:12.5, 75:25, 62.5:37.5 and 50:50% of acha and soy flour respectively. The moisture content of the blends was adjusted to 15, 20, 25, 30 an...