Effect of moisture content on flow behaviour of molten soy-protein isolate under an elevated temperature
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb01140.x/fullpdf
Reference11 articles.
1. End corrections in the capillary flow of polyethylene;Bagley;Journal of Applied Physics,1957
2. A possible mechanism for thermal texturization of soybean protein;Burgess;Journal of Canadian Institute of Food Science and Technology,1976
3. Polymer flow through capillaries of variable diameter;Chee;Journal of Applied Polymer Science,1976
Cited by 22 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Extrapolation of classical rheometry of plant protein pastes to extrusion conditions;Food Hydrocolloids;2024-05
2. Effects of soluble aggregates sizes on rheological properties of soybean protein isolate under high temperature;LWT;2023-06
3. Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue;Foods;2021-07-29
4. Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer;Applied Rheology;2020-10-17
5. A novel approach to determine optimal protein texturization conditions - A critical moisture level with increased effect of temperature on viscosity reduction in the rubbery state;Journal of Food Engineering;2019-11
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3