ReviewFoods (Basel, Switzerland)2022
Effects of Extrusion on Starch Molecular Degradation, Order-Disorder Structural Transition and Digestibility-A Review.
Review 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 33 papers.
What it found
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
33 citing papers in PubMed.
- Implantable starch-based extrudates for controlled release of corticosteroids.International journal of pharmaceutics: X · 2026Article
- Metabolic and neural responses to ultraprocessed foods: a randomized, controlled, crossover study.Nature metabolism · 2026Article
- Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation.Comprehensive reviews in food science and food safety · 2026Review
- Structural, Techno-Functional, Digestibility, and Prebiotic Characteristics of Spray-Dried Starch-Stearic Acid Complexes From Sorghum and Corn.Journal of food science · 2026Article
- Integrating Fermentation and Extrusion to Enhance Texture, Stability, and Nutritional Quality of Pigeon Pea (Foods (Basel, Switzerland) · 2026Article
- Cereal-Legume Food Matrices as Functional Systems: Processing-Driven Synergies in Nutrition, Bioactive Compounds and Sensory Acceptability.Molecules (Basel, Switzerland) · 2026Review
- Article
- The Reactive Extrusion Cationization of Starches as a Novel Physicochemical Surface Modification Method.Biopolymers · 2026Article
- Impact of Storage Duration on the Structural and Functional Properties of Starch in Spicy Strips.Foods (Basel, Switzerland) · 2026Article
- Reactive Extrusion of Sorghum Flour with Ozone Modifies the Texture, Thermal Behavior, and Digestibility of Starch and Proteins.Foods (Basel, Switzerland) · 2026Article
- High-Temperature Gelation and Structural Characterisation of Commercial Yellow Pea, Faba Bean, and Mungbean Protein-Starch Systems.Gels (Basel, Switzerland) · 2026Article
- Modeling and Optimization of Extruded Corn Product Fortification.Foods (Basel, Switzerland) · 2026Article
- Harnessing underutilized food crops for sustainable extruded snack production: a scoping review.Frontiers in nutrition · 2026Review
- Quality Evaluation of Ready-to-Use Various Brown Rice (Foods (Basel, Switzerland) · 2025Article
- Synergistic Effects of Extrusion on the Structural, Functional and Safety Improvement of Cassava Starch: A Review.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Review
- Analyses of the Differences in Nutritional Quality and Volatile Aroma Compounds in Potato-Based Reconstituted Rice Produced from Different Potato Varieties.Foods (Basel, Switzerland) · 2025Article
- Effects of Different Degrees of Gelatinization on Structural, Physicochemical and Digestive Properties of Kudzu Starch.Foods (Basel, Switzerland) · 2025Article
- High-value utilization of brewers' spent grain in extruded corn-based foods: physicochemical, functional, and metabolomic insights.Food chemistry: X · 2025Article
- Effects of Cassava and Modified Starch on the Structural and Functional Characteristics of Peanut Protein-Based Meat Analogs.Foods (Basel, Switzerland) · 2025Article
- Enhancing the breadmaking quality of ancient grains through synergistic emulsifier treatment and extrusion processing.Journal of food science · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Extrusion is a thermomechanical technology that has been widely used in the production of various starch-based foods and can transform raw materials into edible products with unique nutritional characteristics. Starch digestibility is a crucial nutritional factor that can largely determine the human postprandial glycemic response, and frequent consumption of foods with rapid starch digestibility is related to the occurrence of type 2 diabetes. The extrusion process involves starch degradation and order-disorder structural transition, which could result in large variance in starch digestibility in these foods depending on the raw material properties and processing conditions. It provides opportunities to modify starch digestibility by selecting a desirable combination of raw food materials and extrusion settings. This review firstly introduces the application of extrusion techniques in starch-based food production, while, more importantly, it discusses the effects of extrusion on the alteration of starch structures and consequentially starch digestibility in various foods. This review contains important information to generate a new generation of foods with slow starch digestibility by the extrusion technique.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.