Extrusion modifies some physicochemical properties of milk protein concentrate for improved performance in high-protein nutrition bars-Reference-Cited by-同舟云学术

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Extrusion modifies some physicochemical properties of milk protein concentrate for improved performance in high-protein nutrition bars

Published:2017-09-25 Issue:1 Volume:98 Page:391-399
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Banach Justin C¹^ORCID,Clark Stephanie¹,Lamsal Buddhi P¹

Affiliation:

1. Iowa State University; Food Science and Human Nutrition, Food Sciences Building; Ames IA USA

Funder

Dairy Research Institute

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8632/fullpdf

Reference40 articles.

1. Incorporation of whey products in extruded corn, potato or rice snacks;Onwulata;Food Res Int,2001

2. Twin-screw extrusion puffing of nonfat dry milk and starch - the effects of acid addition, fluid addition rate and nonfat dry milk concentration on extruded products;Tremaine;J Food Process Pres,2014

3. Extrusion process parameters, sensory characteristics, and structural properties of a high moisture soy protein meat analog;Lin;J Food Sci,2002

4. Characterization of extruded and toasted milk protein concentrates;Banach;J Food Sci,2013

5. Effect of high moisture extrusion cooking on protein-protein interactions of pea (Pisum sativum L.) protein isolates;Osen;Int J Food Sci Tech,2015

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3. Insight into extruded soy protein isolate for improving hardening of high protein-nutrition bars during storage;Food Science of Animal Products;2023-10

4. Silkworm sericin peptides alleviate the hardening of soy protein bars during early storage;Journal of Insects as Food and Feed;2023-05-26

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