High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties-Reference-Cited by-同舟云学术

High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

Published:2014-04 Issue: Volume:127 Page:67-74
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Osen Raffael,Toelstede Simone,Wild Florian,Eisner Peter,Schweiggert-Weisz Ute

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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2. AACC, 1997. General Pasting Method for Wheat or Rye Flour or Starch Using the Rapid Visco Analyser. American Association of Cereal Chemists International, St. Paul, MN, USA.

3. Future protein supply;Aiking;Trends Food Sci. Technol.,2011

4. Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins;Alonso;J. Sci. Food Agric.,2000

5. AOAC International, 1990. Official methods of analysis, Arlington, USA.

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