Oxidizing agent‐assisted extrusion cooking of yellow peas and the techno‐functionality of the resulting extrudate flours
Author:
Affiliation:
1. Food and Human Nutritional Sciences Department University of Manitoba Winnipeg MB Canada
2. AGT Foods and Ingredients R&D Centre Saskatoon SK Canada
Funder
Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15797
Reference51 articles.
1. Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature
2. Solubilized Wheat Protein Isolate: Functional Properties and Potential Food Applications
3. Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins
4. Emulsifying and Foaming Properties of Commercial Yellow Pea (Pisum sativumL.) Seed Flours
5. The Solubility of Nitrogen and Air in Liquids
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