High moisture food extrusion-Reference-Cited by-同舟云学术

High moisture food extrusion

Published:1999-06 Issue:3 Volume:34 Page:195-207
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:International Journal of Food Science & Technology

Author:

Akdogan Hülya¹

Affiliation:

1. United States Department of Agriculture, Agricultural Research Service, Western Regional Research Center, 800 Buchanan Street Albany, CA 94710, USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.1999.00256.x

Reference54 articles.

1. Pressure, torque, and energy responses of a twin screw extruder at high moisture contents

2. Dynamic Response of a Twin-screw Lab-size Extruder to Changes in Operating Variables

3. Rheological Properties of Rice Starch at High Moisture Contents during Twin-screw Extrusion

4. Restructuring of Mechanically Deboned Chicken and Nonmeat Binders in a Twin-screw Extruder

Cited by 176 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. Advancing molecular understanding in high moisture extrusion for plant-based meat analogs: Challenges and perspectives;Food Chemistry;2024-12

2. Structurability of microalgae, soy and pea protein for extruded high-moisture meat analogues;Food Hydrocolloids;2024-11

3. In situ studies of plant-based meat analog texturization;Food Hydrocolloids;2024-10

4. SANS and SAXS: A Love Story to unravel structural evolution of soy proteins and polysaccharide fibres during high moisture extrusion for meat alternatives;Food Hydrocolloids;2024-10

5. Relating the protein denaturation degree and solubility of soy protein isolates to the structure of high moisture extrudates;Food Hydrocolloids;2024-10