The effects of screw configuration on the screw fill degree and special mechanical energy in twin-screw extruder for high-moisture texturised defatted soybean meal-Reference-Cited by-同舟云学术

The effects of screw configuration on the screw fill degree and special mechanical energy in twin-screw extruder for high-moisture texturised defatted soybean meal

Published:2015-07 Issue: Volume:157 Page:77-83
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Zhang Bo,Zhang Yingquan,Dreisoerner Jens,Wei Yimin

Funder

China–Argentina Bilateral Center for Food Science and Technology

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

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3. Physico-chemical changes in heat treated micellar casein – soy protein mixtures;Beliciu;LWT – Food Sci. Technol.,2013

4. System parameters and product properties response of soybean protein extruded at wide moisture range;Chen;J. Food Eng.,2010

5. Comparative study of mixing elements during twin-screw extrusion of rice flour;Choudhury;Food Res. Int.,1998

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