The study of numerical simulation and texture of soybean protein based on high moisture extrusion with different screw elements-Reference-Cited by-同舟云学术

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The study of numerical simulation and texture of soybean protein based on high moisture extrusion with different screw elements

Published:2024-03 Issue: Volume:92 Page:103560
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Li Dashu,Zhang Tianqi,Gao Fei,Zhou Chengyi,Sun Dongyu,Gao Yutong,Wu Min

Funder

Chinese Universities Scientific Fund

National Natural Science Foundation of China

Natural Science Foundation of Beijing Municipality

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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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