The study of numerical simulation and texture of soybean protein based on high moisture extrusion with different screw elements
Author:
Funder
Chinese Universities Scientific Fund
National Natural Science Foundation of China
Natural Science Foundation of Beijing Municipality
Publisher
Elsevier BV
Reference41 articles.
1. Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry;Beck;Journal of Food Engineering,2017
2. Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality;Brishti;Innovative Food Science & Emerging Technologies,2021
3. New-protein texturization processes by extrusion cooking at high moisture levels;Cheftel;Food Reviews International,1992
4. Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing;Chen;Food Chemistry,2023
5. Highly protein-loaded melt extrudates produced by small-scale ram and twin-screw extrusion - evaluation of extrusion process design on protein stability by experimental and numerical approaches;Dauer;International Journal of Pharmaceutics: X,2023
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