4.7 Article

Effects of particle size distribution and processing conditions on the techno-functional properties of extruded soybean meal

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。
Article Food Science & Technology

Effects of particle size and moisture content of maize grits on physical properties of expanded snacks

Sohrab Sharifi et al.

Summary: The research found that simultaneous changes in maize grits particle size and moisture content have significant effects on the physical properties and microstructure of expanded snacks produced by an extruder. Samples with larger particle sizes and higher moisture content displayed lower quality, and changing particle size had a greater impact on snack properties than moisture content.

JOURNAL OF TEXTURE STUDIES (2021)

Article Chemistry, Applied

Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion

Fatema Hossain Brishti et al.

Summary: The study demonstrated that manipulating feed moisture content during extrusion can control protein denaturation and aggregate formation, with 49.3% feed moisture leading to favourable partial denaturation and desirable qualities in the produced TMBP.

FOOD CHEMISTRY (2021)

Review Food Science & Technology

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)

Article Agriculture, Multidisciplinary

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)

Article Food Science & Technology

Physicochemical and functional characteristics of plant protein-based meat analogs

Sasimaporn Samard et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)

Article Chemistry, Applied

Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property

Rassoul Mozafarpour et al.

FOOD HYDROCOLLOIDS (2019)

Article Food Science & Technology

Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking

Filiz Koksel et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Review Food Science & Technology

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)

Article Food Science & Technology

Functional attributes of pea protein isolates prepared using different extraction methods and cultivars

Andrea K. Stone et al.

FOOD RESEARCH INTERNATIONAL (2015)

Article Food Science & Technology

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)

Article Engineering, Chemical

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)

Article Food Science & Technology

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)

Review Food Science & Technology

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

M. A. Asgar et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2010)

Article Food Science & Technology

Effects of Extrusion on the Emulsifying Properties of Rumen and Soy Protein

Ana C. C. Silva et al.

FOOD BIOPHYSICS (2010)

Article Engineering, Chemical

System parameters and product properties response of soybean protein extruded at wide moisture range

Feng Liang Chen et al.

JOURNAL OF FOOD ENGINEERING (2010)

Article Food Science & Technology

Functional properties of raw and processed canola meal

R. Y. Khattab et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2009)

Review Food Science & Technology

Nutritional aspects of food extrusion: a review

Shivendra Singh et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2007)

Article Food Science & Technology

Extruded corn meal and whey protein concentrate: Effect of particle size

C. I. Onwulata et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2006)

Article Food Science & Technology

Texture and chemical characteristics of soy protein meat analog extruded at high moisture

S Lin et al.

JOURNAL OF FOOD SCIENCE (2000)