Encapsulation of oil in the high moisture extrusion of wheat gluten: Interrelation between process parameters, matrix viscosity and oil droplet size
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference69 articles.
1. High moisture food extrusion;Akdogan;Int. J. Food Sci. Technol.,1999
2. Rheological properties of rice starch at high moisture contents during twin-screw extrusion;Akdogan;LWT Food Sci. Technol.,1997
3. Extrusion of food proteins;Arêas;Crit. Rev. Food Sci. Nutr.,1992
4. An experimental investigation of drop deformation and breakup in steady, two-dimensional linear flows;Bentley;J. Fluid Mech.,1986
5. New protein texturization processes by extrusion cooking at high moisture levels;Cheftel;Food Rev. Int.,1992
Cited by 8 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. Extrusion-controlled lipid retention and distribution of wheat germ and its application combining exogenous starch;Journal of Food Engineering;2024-10
2. High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications;Annual Review of Food Science and Technology;2024-06-28
3. Near-infrared spectroscopy to quantify overall thermal process intensity during high-moisture extrusion of soy protein concentrate;Food Research International;2024-06
4. Effect of oil on the rheological properties and reaction behavior of highly concentrated wheat gluten under conditions relevant to high moisture extrusion;Future Foods;2024-06
5. Plant proteins for meat analogs: raw material properties, processing techniques, and quality assessment;Functionality of Plant Proteins;2024
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3