相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Effects of particle size and moisture content of maize grits on physical properties of expanded snacks
Sohrab Sharifi et al.
JOURNAL OF TEXTURE STUDIES (2021)
Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion
Fatema Hossain Brishti et al.
FOOD CHEMISTRY (2021)
A comparative study of the functional properties and antioxidant activity of soybean meal extracts obtained by conventional extraction and electro-activated solutions
Natela Gerliani et al.
FOOD CHEMISTRY (2020)
Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking
Siwen Luo et al.
JOURNAL OF FOOD SCIENCE (2020)
Techno-functional properties of the starch-protein interaction during extrusion-cooking of a model system (corn starch and whey protein isolate)
Jose A. Tellez-Morales et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Changes in conformation and quality of vegetable protein during texturization process by extrusion
Jinchuang Zhang et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues
Sasimaporn Samard et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Physicochemical and functional characteristics of plant protein-based meat analogs
Sasimaporn Samard et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property
Rassoul Mozafarpour et al.
FOOD HYDROCOLLOIDS (2019)
Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking
Xiang Li et al.
JOURNAL OF CEREAL SCIENCE (2019)
Emulsification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking
Lin Chen et al.
FOOD HYDROCOLLOIDS (2018)
Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking
Filiz Koksel et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion
Wenjun Ma et al.
MOLECULES (2018)
Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review
M. S. Alam et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Functional attributes of pea protein isolates prepared using different extraction methods and cultivars
Andrea K. Stone et al.
FOOD RESEARCH INTERNATIONAL (2015)
Effects of High Pressure and Heat Treatments on Physicochemical and Gelation Properties of Rapeseed Protein Isolate
Rong He et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking
Yanqiang Fang et al.
JOURNAL OF FOOD ENGINEERING (2014)
Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature
M. Nor Afizah et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction
Asli Can Karaca et al.
FOOD RESEARCH INTERNATIONAL (2011)
Particle size of milled barley and sorghum and physico-chemical properties of grain following extrusion
Ghaid J. Al-Rabadi et al.
JOURNAL OF FOOD ENGINEERING (2011)
Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content
Feng Liang Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs
M. A. Asgar et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2010)
Effects of Extrusion on the Emulsifying Properties of Rumen and Soy Protein
Ana C. C. Silva et al.
FOOD BIOPHYSICS (2010)
System parameters and product properties response of soybean protein extruded at wide moisture range
Feng Liang Chen et al.
JOURNAL OF FOOD ENGINEERING (2010)
Functional properties of raw and processed canola meal
R. Y. Khattab et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Protein-protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems
Keshun Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Nutritional aspects of food extrusion: a review
Shivendra Singh et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2007)
Extruded corn meal and whey protein concentrate: Effect of particle size
C. I. Onwulata et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2006)
Texture and chemical characteristics of soy protein meat analog extruded at high moisture
S Lin et al.
JOURNAL OF FOOD SCIENCE (2000)