ArticleFoods (Basel, Switzerland)2022
Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Structural Reconstruction and Enhanced Digestive Resistance in High-Amylose Maize Starch-Fatty Acid Complexes via Debranching and Heat-Moisture Treatment.Foods (Basel, Switzerland) · 2026Article
- Effect of ultrasound pretreatment assisted drying methods on structural and thermal properties of soy protein isolate.Ultrasonics sonochemistry · 2026Article
- Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production.Foods (Basel, Switzerland) · 2025Article
- Mechanism of Textural Reorganization in Silkworm Chrysalis and Pea Protein Extrusion: Structural Evolution and Quality Characteristic.Foods (Basel, Switzerland) · 2025Article
- Ultrasound-assisted modification of oat protein isolates: Structural and functional enhancements.Ultrasonics sonochemistry · 2025Article
- The Principle of Steam Explosion Technology and Its Application in Food Processing By-Products.Foods (Basel, Switzerland) · 2023Review
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Authors and funding
6 authors.
Funding
Abstract
Further investigation of material properties during the extrusion process is essential to achieve precise control of the quality of the extrudate. Whole oat flour was used to produce low moisture puffed samples by a twin-screw extruder. X-ray diffraction (XRD), Scanning electron microscopy (SEM), infrared spectroscopy (FTIR), thermal analysis, and rheological experiments were used to deeply characterize changes in the structure and cross-linking of oats in different extrusion zones. Results indicated that the melting region was the main region that changed oat starch, including the major transformation of oat starch crystal morphology and the significant decrease of enthalpy representing the starch pasting peak in the differential scanning calorimeter (DSC) pattern (p < 0.05). Moreover, the unstable structure of the protein increased in the barrel and then decreased significantly (p < 0.05) after being extruded through the die head. The viscosity of oats increased in the cooking zone but decreased after the melting zone. A transformation occurred from elastic-dominant behavior to viscoelastic-dominant behavior for oats in the melting zone and after being extruded. This study provides further theoretical support for the research of the change of materials during extrusion and the development of oat-based food.
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Registered trials
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