Functional properties of low-fat soy flour produced by an extrusion-expelling system-Reference-Cited by-同舟云学术

Functional properties of low-fat soy flour produced by an extrusion-expelling system

Published:2002-12 Issue:12 Volume:79 Page:1249
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Heywood A. A.¹,Myers D. J.¹,Bailey T. B.²,Johnson L. A.¹

Affiliation:

1. ; Department of Food Science and Human Nutrition and Center for Crops Utilization Research; Iowa State University; 2312 Food Sciences Bldg. 50011 Ames Iowa

2. ; Department of Statistics; Iowa State University; 2312 Food Sciences Bldg. 50011 Ames Iowa

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference20 articles.

1. Soybeans as Functional Foods;Riaz;Cereal Foods World,1999

2. Renewed Interest in Soy Isoflavones and Saponins;Arditi;Ibid.,2000

3. Early Uses of Soy Protein in Far East, U.S.;Johnson;inform,1992

4. Dry Extrusion as an Aid to Mechanical Expelling of Oil from Soybeans;Nelson;J. Am. Oil Chem. Soc.,1987

5. Golbitz , P. Soya and Oilseed Bluebook, Soyatech Bar Harbor, ME 2001 377

Cited by 63 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of the Extraction Conditions on Functional and Structural Characteristics of Proteins from Fenugreek Seeds;Acta Chimica Slovenica;2024-06-20

2. Physicochemical characterisation and impact of Gryllus bimaculatus addition on gluten‐free flour blends;International Journal of Food Science & Technology;2024-05-10

3. Protein From Oat: Structure, Processes, Functionality, and Nutrition;Sustainable Protein Sources;2024

4. Study of the Physiochemical and Functional Properties of Fenugreek Protein Isolate;IOP Conference Series: Earth and Environmental Science;2023-12-01

5. Development of rice-based gluten-free muffins enriched with tigernut dietary fiber;Korean Journal of Food Preservation;2023-12