Relationships between the gelatinization of starches and the textural properties of extruded texturized soybean protein-starch systems-Reference-Cited by-同舟云学术

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Relationships between the gelatinization of starches and the textural properties of extruded texturized soybean protein-starch systems

Published:2016-04 Issue: Volume:174 Page:29-36
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Zhang Wei,Li Shujing,Zhang Bo,Drago Silvina R.,Zhang Jinchuang

Funder

Agro-scientific Research in the Public Interest

China-Argentina Bilateral Center for Food Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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

2. Seasonal effects on the physicochemical properties of starch from four cultivars of cassava;Asaoka;Starch Stärke,2006

3. Calorimetric studies of thermal denaturation of β-lactoglobulin in the presence of polysaccharides;Baeza;LWT-Food Sci. Technol.,2002

4. Energy balance of low hydrated starches transition under shear;Barron;J. Food Sci.,2002

5. Microstructural changes in zein proteins during extrusion;Batterman-Azcona;Scanning,1999

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