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Effect of the extrusion process on allergen reduction and the texture change of soybean protein isolate-corn and soybean flour-corn mixtures

  • Published:2020-08 Issue: Volume:64 Page:102421
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Zheng Huanyu,Yan GuoSen,Lee Youngsoo,Alcaraz Christina,Marquez Susan,de Mejia Elvira Gonzalez

Funder

Science and Technology Department of Heilongjiang Province

Ministry of Science and Technology of the People's Republic of China

China Scholarship Council

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference42 articles.

1. Clinical characteristics of soybean allergy in Europe: A double-blind, placebo-controlled food challenge study;Ballmer-Weber;The Journal of Allergy and Clinical Immunology,2007

2. Flavour retention during high temperature short time extrusion cooking process: A review;Bhandari;J International Journal of Food Science Technology,2010

3. Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cells;Cagno;Journal of Agricultural Food Chemistry,2010

4. Chemical and nutritional changes in foods during extrusion;Camire;Critical Reviews in Food Science and Nutrition,1990

5. Soy consumption and cholesterol reduction: Review of animal and human studies;Carroll;Journal of Nutrition,1995

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