Physical properties and chemical forces of extruded corn starch fortified with soy protein isolate-Reference-Cited by-同舟云学术

Physical properties and chemical forces of extruded corn starch fortified with soy protein isolate

Published:2017-09-08 Issue:12 Volume:52 Page:2604-2613
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Chen Biying¹,Yu Chen¹,Liu Junfei¹,Yang Yuling¹,Shen Xinchun¹,Liu Shaowei²,Tang Xiaozhi¹^ORCID

Affiliation:

1. College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing; Nanjing University of Finance and Economics; Nanjing 210023 China

2. Department of Food Science and Engineering; East China University of Science and Technology; Shanghai 200237 China

Funder

Key University Science Research Project of Jiangsu Province

Priority Academic Program Development Fund

Jiangsu Higher Education Institutions (PAPDF)

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13547/fullpdf

Reference42 articles.

1. Influence of soy protein isolate on physical and sensory properties of ice cream;Akesowan;Thai Journal of Agricultural Science,2009

2. Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins;Alonso;Journal of the Science of Food & Agriculture,2000

3. Changes in disulfide and sulfhydryl contents and electrophoretic patterns of extruded wheat flour proteins;Anderson;Cereal Chemistry,2000

4. Soy protein isolate and its hydrolysate reduce body fat of dietary obese rats and genetically obese mice (yellow KK);Aoyama;Nutrition,2000

5. The effect of wheat and maize flours properties on the expansion mechanism during extrusion cooking;Arhaliass;Food & Bioprocess Technology,2009

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