Effect of high moisture extrusion cooking on protein-protein interactions of pea (Pisum sativumL.) protein isolates-Reference-Cited by-同舟云学术

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Effect of high moisture extrusion cooking on protein-protein interactions of pea (Pisum sativumL.) protein isolates

Published:2015-03-09 Issue:6 Volume:50 Page:1390-1396
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Osen Raffael¹,Toelstede Simone¹,Eisner Peter¹,Schweiggert-Weisz Ute¹

Affiliation:

1. Fraunhofer Institute for Process Engineering and Packaging IVV; Giggenhauser Straße 35 Freising 85354 Germany

Funder

German Federal Ministry of Education and Research

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference31 articles.

1. Extrusion of food proteins;Areas;Critical Reviews in Food Science and Nutrition,1992

2. The effects of extrusion cooking on nutritional value - a literature review;Björck;Journal of Food Engineering,1983

3. Protein nutritional-value of a biscuit processed by extrusion cooking - Effects on available lysine;Björck;Journal of Agricultural and Food Chemistry,1983

4. Effects of processing on starch availability In vitro and In vivo. II. Drum-drying of wheat flour;Björck;Journal of Cereal Science,1984

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