Influence of glycerol monostearate on structural organization and digestibility of pea starch processed by

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Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
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Published on: January 17, 2017

Xingmei Sheng1, Junjie Yi1, Huang Zhang2

  • 1Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China; Yunnan Key Laboratory of Plateau Food Advanced Manufacturing, Kunming, 650500, China; Yunnan International Joint Laboratory of Green Food Processing, Kunming, 650500, China.

International Journal of Biological Macromolecules
|June 15, 2026
PubMed

Keywords:
DigestibilityExtrusionGlycerol monostearatePea starchStarch structureSuperheated steam

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