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Extruded corn soy blends: physicochemical and molecular characterization

  • Published:2018-01 Issue: Volume:79 Page:486-493
  • ISSN:0733-5210
  • Container-title:Journal of Cereal Science
  • language:en
  • Short-container-title:Journal of Cereal Science

Author:

Guo Qingbin (Mark)ORCID,Joseph Michael,Setia Rashim,Vikhona Harpreet,Sharma Khushbu,Alavi Sajid

Funder

USDA-FAS

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference23 articles.

1. Influence of extrusion cooking on functional properties of soy-corn meal mixtures;Brncic;Ann. Nutr. Metabol.,2007

2. Modelling of Starch Extrusion and Damage in Industrial Forming Processes;Cheyne,2001

3. Effect of barrel temperature and screw speed on rapid visco-analyzer pasting behaviour of rice extrudate;Guha;Int. J. Food Sci. Technol.,1998

4. Extraction, fractionation and physicochemical characterization of water-soluble polysaccharides from Artemisia sphaerocephala Krasch seed;Guo;Carbohydr. Polym.,2011

5. Effect of extrusion on calorie densities of gruels made from corn-soy blends;Jansen;Fed. Proc.,1980

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1. Effects of the extrusion and enzymatic extrusion treatment on the apparent viscosity of degerminated maize grits;International Journal of Agricultural and Biological Engineering;2024

2. Effect of Polysaccharides on the Physical, Rheological and Thermal Properties of a Balanced Canine Food;Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology;2022-10-21

3. Influence of chickpea flour and yellow pea concentrate additive amount and in‐barrel moisture content on the physiochemical properties of extruded extrudates;Journal of Food Processing and Preservation;2021-12-16

4. Advances and Trends in the Physicochemical Properties of Corn Starch Blends;Maize - Recent Advances, Applications and New Perspectives for Crop Improvement [Working Title];2021-10-22

5. Characteristics of carcass and physicochemical traits of meat from male and female ducks fed a diet based on extruded soybean;Poultry Science;2021-07
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