Effect of Specific Mechanical Energy on Protein Bodies and α-Zeins in Corn Flour Extrudates-Reference-Cited by-同舟云学术

Effect of Specific Mechanical Energy on Protein Bodies and α-Zeins in Corn Flour Extrudates

Published:1999-03 Issue:2 Volume:76 Page:316-320
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Batterman-Azcona Sheri J.¹,Lawton John W.²,Hamaker Bruce R.¹³

Affiliation:

1. Department of Food Science and the Whistler Center for Carbohydrate Research, Purdue University, 1160 Food Science Building, West Lafayette, IN 47907-1160.

2. National Center for Agricultural Utilization Research, Agricultural Research Service, USDA, Peoria, IL 61604.

3. Corresponding author. E-mail: hamakerb@foodsci.purdue.edu

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference14 articles.

1. Changes Occurring in Protein Body Structure and α-Zein During Cornflake Processing

2. Flow, mixing and residence time distribution of maize starch within a twin-screw extruder with a longitudinally-split barrel

3. Separation of Alcohol-Soluble Proteins (Zeins) from Maize into Three Fractions by Differential Solubility

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