Open access
Oct 2026
Retrogradation Regulates the Thermal Puffing Quality of Tigernut (Cyperus esculentus L.) Starch via Modulating Its Multi-Scale Structure and Water State
Starch retrogradation is a key process governing the final quality of indirectly thermally puffed starchy foods. This study investigated the effect of retrogradation duration (0–72 h) on the multi-scale structure, water distribution, thermal puffing performance and textural properties of tigernut starch-based products....
Yu-Chen Wu, Si-Qi Wu, Sevenur Sarıkaya et al.
· Foods · 0 citations