Extrapolation of classical rheometry of plant protein pastes to extrusion conditions
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference46 articles.
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3. A critical examination of capillary rheometry for foods (exhibiting wall slip);Corfield;Food and Bioproducts Processing,1999
4. Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking;Cornet;Critical Reviews in Food Science and Nutrition,2020
5. Effect of mechanical interaction on the hydration of mixed soy protein and gluten gels;Cornet;Current Research in Food Science,2020
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