High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties-Reference-Cited by-同舟云学术

High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties

Published:2019-06 Issue: Volume:251 Page:11-18
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Pietsch Valerie L.,Bühler Jan M.,Karbstein Heike P.,Emin M. Azad

Funder

German Ministry of Economics and Energy (via AiF) and FEI

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

1. Extrusion of food proteins;Arêas;Crit. Rev. Food Sci. Nutr.,1992

2. The influence of processing parameters on food protein functionality I. Differential scanning calorimetry as an indicator of protein denaturation;Arntfield;Can. Inst. Food Sci. Technol. J.,1981

3. High moisture food extrusion;Akdogan;Int. J. Food Sci. Technol.,1999

4. Rheological properties of wheat gluten;Attenburrow;J. Cereal. Sci.,1990

5. Possible mechanism for thermal texturization of soybean protein;Burgess;Can. Inst. Food Sci. Technol. J.,1975

Cited by 145 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. Structural and functional properties of a high moisture extruded mixture of pea proteins (Pisum sativum), amaranth flour (Amaranthus hypochondriacus), and oat flour (Avena sativa);Food Chemistry;2025-01

2. Advancing molecular understanding in high moisture extrusion for plant-based meat analogs: Challenges and perspectives;Food Chemistry;2024-12

3. The interplay between soy proteins and dietary fiber in determining the structure and texture of high moisture extrudates;Food Hydrocolloids;2024-11

4. Relating the protein denaturation degree and solubility of soy protein isolates to the structure of high moisture extrudates;Food Hydrocolloids;2024-10

5. Interaction and complex formation of sonicated soluble lentil protein and Tremella fuciformis polysaccharide;Food Hydrocolloids;2024-08