Effect of lipid-protein interactions on extrusion of offal protein isolates-Reference-Cited by-同舟云学术

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Effect of lipid-protein interactions on extrusion of offal protein isolates

Published:1984-01 Issue:4 Volume:11 Page:275-299
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Arêas J.A.G.,Lawrie R.A.

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. ULTRASTRUCTURAL CHANGES OCCURRING DURING THERMOPLASTIC EXTRUSION OF SOYBEAN GRITS

2. Influence of lipid-protein interactions on characteristics of extruded offal protein;Arêas,1983

3. Texture Profile of Ripening Pears

4. A STUDY OF FORCE-COMPRESSION CONDITIONS ASSOCIATED WITH HARDNESS EVALUATION IN SEVERAL FOODS

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1. Changes in conformation and quality of vegetable protein during texturization process by extrusion;Critical Reviews in Food Science and Nutrition;2018-07-12

2. Effects of protein-lipid and starch-lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid;International Journal of Food Science & Technology;2016-02-19

3. Fortified Food Made from Animal Products: From Product Design to Nutritional Intervention;Handbook of Food Fortification and Health;2013

4. Recovery and upgrading bovine rumen protein by extrusion: Effect of lipid content on protein disulphide cross-linking, solubility and molecular weight;Meat Science;2010-01

5. Effect of glutamate and inosinate on sensory and instrumental texture of extruded products;International Journal of Food Science & Technology;2008-09

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