Extrusion of wheat gluten-peanut oil complexes and their rheological characteristics-Reference-Cited by-同舟云学术

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Extrusion of wheat gluten-peanut oil complexes and their rheological characteristics

Published:2021-12 Issue: Volume:364 Page:130435
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Yu,Liang Ying,Liu Hao,Wang Xiaohua,Wang Jinshui

Funder

Henan University of Technology

Republic of China Ministry of Science and Technology

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Influence of different hydrocolloids on major wheat dough components (gluten and starch);Bárcenas;Journal of Food Engineering,2009

2. Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough;Bockstaele;Journal of Food Engineering,2011

3. Effect of extrusion temperature on the protein aggregation of wheat gluten with the addition of peanut oil during extrusion;Chen;International Journal of Biological Macromolecules,2021

4. Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review;Dalbhagat;Trends in Food Science & Technology,2019

5. Functionality of protein-fortified extrudates;Day;Comprehensive Reviews in Food Science & Food Safety,2013

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1. Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels;Food Hydrocolloids;2025-01

2. Advancing molecular understanding in high moisture extrusion for plant-based meat analogs: Challenges and perspectives;Food Chemistry;2024-12

3. A co-fermentation technology based on small peptide production and protein structure modification increases the edible value of corn gluten meal;LWT;2024-04

4. Effects of glutenin/gliadin ratio and calcium ion on the structure and gelatinity of wheat gluten protein under heat induction;Food Bioscience;2024-04

5. Physicochemical properties and conformational structures of pre-cooked wheat gluten during freeze-thaw cycles affected by curdlan;Food Hydrocolloids;2024-02

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