Quality attributes and rheological properties of novel high milk protein‐based extrudates made by supercritical fluid extrusion-Reference-Cited by-同舟云学术

Quality attributes and rheological properties of novel high milk protein‐based extrudates made by supercritical fluid extrusion

Published:2021-05-09 Issue:8 Volume:56 Page:3866-3875
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Zhou Ran¹²³^ORCID,Mitra Pranabendu⁴,Melnychenko Andrew³,Rizvi Syed S.H.³

Affiliation:

1. College of Food Science and Technology Shanghai Ocean University Shanghai201306China

2. State Key Laboratory of Dairy Biotechnology Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd. Shanghai200436China

3. Institute of Food Science Cornell University Stocking Hall Ithaca NY14853USA

4. Department of Food and Nutrition University of Wisconsin‐Stout Menomonie WI54751USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15003

Reference48 articles.

1. Optimization of extrusion process for production of nutritious pellets

2. Response surface analysis and extrusion process optimisation of maize-mungbean-based instant weaning food

3. Expansion Characteristics of Extruded Corn Grits

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