In-line rheological and microstroctural characterization of high moisture content protein vegetable mixtures in single screw extrusion-Reference-Cited by-同舟云学术

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In-line rheological and microstroctural characterization of high moisture content protein vegetable mixtures in single screw extrusion

Published:2019-03 Issue: Volume:245 Page:112-123
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Thadavathi Yogesh L.N.^ORCID,Wassén Sophia,Kádár Roland^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference74 articles.

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

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

3. Protein aggregation, particle formation, characterization & rheology;Amin;Curr. Opin. Colloid Interface Sci.,2014

4. Low moisture extrusion of pea protein and pea fibre fortified rice starch blends;Beck;J. Food Eng.,2018

5. Food Materials Science and Engineering,2012

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