High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation-Reference-Cited by-同舟云学术

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High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation

Published:2022-06 Issue: Volume:156 Page:111189
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Dou Wei,Zhang Xin,Zhao Yu,Zhang Yan,Jiang Lianzhou,Sui Xiaonan

Funder

Ministry of Education of the People's Republic of China

Natural Science Foundation of Heilongjiang Province

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. High moisture food extrusion;Akdogan;International Journal of Food Science & Technology,1999

2. Effects of processing methods on in-vitro protein digestibility of cookies produced from sesame seed flour blends;Akusu;Journal of Agricultural Science and Food Technology,2020

3. Evaluation of composition on processability and water absorption of wheat gluten-based bioplastics;Alonso-González;Journal of Polymers and the Environment,2020

4. Evaluation of snack foods from barley–tomato pomace blends by extrusion processing;Altan;Journal of Food Engineering,2008

5. Encapsulation of bioactive compounds by “extrusion” technologies: A review;Bamidele;Critical Reviews in Food Science and Nutrition,2020

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