Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert-Reference-Cited by-同舟云学术

Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert

Published:2021-12 Issue: Volume:74 Page:102851
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Tanger Caren,Schmidt Florian,Utz Florian,Kreissl Johanna,Dawid Corinna,Kulozik Ulrich

Funder

Forschungskreis der Ernährungsindustrie e V

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference54 articles.

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2. Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by fourier transform infrared spectroscopy (ftir);Beck;Journal of Food Engineering,2017

3. Discovery of a thiamine-derived taste enhancer in process flavors;Brehm;Journal of Agricultural and Food Chemistry,2019

4. Microcoagulation of proteins for development of “creaminess”;Cheftel;Food Reviews International,1993

5. Heat-induced soluble protein aggregates from mixed pea globulins and β-lactoglobulin;Chihi;Journal of Agricultural and Food Chemistry,2016

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