Dynamic mechanical properties and fractal analysis of texturized soybean protein/wheat gluten composite produced by high moisture extrusion-Reference-Cited by-同舟云学术

Dynamic mechanical properties and fractal analysis of texturized soybean protein/wheat gluten composite produced by high moisture extrusion

Published:2018-09-24 Issue:2 Volume:54 Page:499-508
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Wu Min¹²^ORCID,Huang Xin³,Gao Fei¹,Sun Yang¹,Duan Hao¹,Li Dong¹

Affiliation:

1. College of Engineering; China Agricultural University; P. O. Box 50 No. 17 QinghuaEast Road Haidian District Beijing 100083 China

2. Engineering Research Center for Modern Agricultural Equipment & Facilities; the Ministry of Education; Beijing China

3. Institute of Environment and Sustainable Development in Agriculture; Chinese Academy of Agricultural Sciences; No. 12 Zhongguancun South Street Haidian District Beijing 100081 China

Funder

National Natural Science Foundation of China

Research Fund for the Doctoral Program of Higher Education of China

Chinese Universities Scientific Fund

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13963/fullpdf

Reference39 articles.

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2. Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties;Barak;LWT - Food Science and Technology,2013

3. Effect of high shear homogenization on rheology, microstructure and fractal dimension of acid-induced SPI gels;Bi;Journal of Food Engineering,2014

4. Twin-screw extrusion of cassava starch and isolated soybean protein blends;Chang;Molecular Nutrition & Food Research,2001

5. System parameters and product properties response of soybean protein extruded at wide moisture range;Chen;Journal of Food Engineering,2010

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