Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)

Author:

Beck Svenja M.,Knoerzer Kai,Arcot Jayashree

Funder

Australian Research Council

Publisher

Elsevier BV

Subject

Food Science

Reference62 articles.

1. AACC Approved Methods of the American Association of Cereal Chemists;AACC,2000

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

3. Sustainable Protein Production and Consumption: Pigs or Peas?;Aiking,2006

4. Influence of protein level and starch type on an extrusion-expanded whey product;Allen;Int. J. food Sci. Technol.,2007

5. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans;Alonso;Food Chem.,2000

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