3[7]Fengwei Xie,Long Yu,Hongshen Liu.Starch modification using reactive extrusion[J].Starch,2006,58 (3):131-139.
4[8]Miladinov V D,Hanna M A.Starch esterification by reactive extrusion[J].Industrial Crops and Products,2000,11:51-57.
5[9]Carr M E,Kim S,Yoon K J,et al.Graft polymerization of cationic methacrylate,acrylamide,and acrylonitrile monomers onto starch by reactive extrusion[J].Cereal Chemisry,1992,69 (1):70-75.
6[10]Nabeshima E H,Grossaman M V E.Functional properties of pregelatinized and cross linkd cassava starch obtained by extrusion with-sodium trimeaphosphate[J].Carbohydrate Polymers,2001,45:347353.
7[12]Kim J H,Tanhehco E J,Ng P K W.Effect of extrusion conditions on resistant starch formation from pastry wheat flour[J].Food Chemistry,2006,99(4):718-723.
8[13]Hagenimana a Ding Xiaolin,Fang Tao Evaluation of rice flour modified by extrusion cooking[J].Journal of Cereal Science,2006,43(1):38-46.
9[14]George Chao-Chi Chuang,An-I Yeh.Effect of screw profile on residence time distribution and starch gelatinization of rice flour during single screw extrusion cooking[J].Journal of Food Engineering,2004,63(1):21-31.
10[15]Seker M.Residence time distributions of starch with high moisture content in a single-screW extruder[J].Journal of Food Engineering,2005,67 (3):317-324.