A review of structural transformations and properties changes in starch during thermal processing of foods

@article{Wang2021ARO,
  title={A review of structural transformations and properties changes in starch during thermal processing of foods},
  author={Yi Wang and Long Chen and Tianyi Yang and Yun Ma and David Julian Mcclements and Fei Ren and Yaoqi Tian and Zhengyu Jin},
  journal={Food Hydrocolloids},
  year={2021},
  volume={113},
  pages={106543}
}
Abstract Starch is an important functional component in many foods and a major source of calories in the human diet. Steaming, cooking, extrusion, deep frying, stir-frying and baking, as the six traditional thermal treatments commonly used in starchy food processing, induce changes in the molecular architecture of starch granules, which alters their functional properties, such as their ability to thicken, gel, or stabilize foods. However, knowledge about how these traditional thermal treatments… 
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