Soy protein-fortified expanded extrudates : Baseline study using normal corn starch
作者： Normell Jhoe E. de Mesa , Sajid Alavi , Narpinder Singh , Yong-Cheng Shi , Hulya Dogan
DOI: 10.1016/J.JFOODENG.2008.06.032
关键词:
摘要: … of this study was to evaluate the physical and microstructural characteristics of expanded … Effect of varying levels of soy protein concentrate and screw speed on crushing force. ∗ Error …
cabdirect.org
elsevier.com
sci-hub.se 参考文章(31)
V.M. Ghorpade, S. Bhatnagar, M.A. Hanna, Structural characteristics of corn starches extruded with soy protein isolate or wheat gluten. Plant Foods for Human Nutrition. ,vol. 51, pp. 109- 124 ,(1997) , 10.1023/A:1007951612581
Mian N. Riaz, Soy Applications in Food ,(2005)
Abraham Norman Franzblau, A primer of statistics for non-statisticians. Harcourt, Brace. ,(1958)
KeShun Liu, Soybeans: Chemistry, Technology, and Utilization ,(1995)
D.V. Zasypkin, V.P. Yuryev, V.V. Alexeyev, V.B. Tolstoguzov, Mechanical properties of the products obtained by the thermoplastic extrusion of potato starch-soybean protein mixtures Carbohydrate Polymers. ,vol. 18, pp. 119- 124 ,(1992) , 10.1016/0144-8617(92)90133-B
Hulya Akdogan, Pressure, torque, and energy responses of a twin screw extruder at high moisture contents Food Research International. ,vol. 29, pp. 423- 429 ,(1996) , 10.1016/S0963-9969(96)00036-1
M. H. GOMEZ, J. M. AGUILERA, A Physicochemical Model for Extrusion of Corn Starch Journal of Food Science. ,vol. 49, pp. 40- 43 ,(1984) , 10.1111/J.1365-2621.1984.TB13664.X
F. HSIEH, I.C. PENG, H.E. HUFF, Effects of Salt, Sugar and Screw Speed on Processing and Product Variables of Corn Meal Extruded with a Twin-Screw Extruder Journal of Food Science. ,vol. 55, pp. 224- 227 ,(1990) , 10.1111/J.1365-2621.1990.TB06057.X
R.M. Einde, A.J. Goot, R.M. Boom, Understanding Molecular Weight Reduction of Starch During Heating-shearing Processes Journal of Food Science. ,vol. 68, pp. 2396- 2404 ,(2003) , 10.1111/J.1365-2621.2003.TB07036.X
A.H. BARRETT, M. PELEG, Extrudate Cell Structure‐Texture Relationships Journal of Food Science. ,vol. 57, pp. 1253- 1257 ,(1992) , 10.1111/J.1365-2621.1992.TB11311.X