Using an In-Line Slit-Die Viscometer to Study the Effects of Extrusion Parameters on Corn Melt Rheology-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Using an In-Line Slit-Die Viscometer to Study the Effects of Extrusion Parameters on Corn Melt Rheology

Published:2004-01 Issue:1 Volume:81 Page:70-76
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Li P. X.¹²,Campanella O. H.³,Hardacre A. K.⁴

Affiliation:

1. New Zealand Institute for Crop & Food Research Limited, Private Bag 4704, Christchurch, New Zealand.

2. Corresponding author. E-mail: LiP@crop.cri.nz

3. Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN.

4. New Zealand Institute for Crop & Food Research Limited, Private Bag 11 600, Palmerston North, New Zealand.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference39 articles.

1. Viscosity modelling of dough in extrusion

2. EVALUATION OF THE HOLE PRESSURE METHOD TO MEASURE THE FIRST NORMAL STRESS DIFFERENCE OF CORN MEAL DOUGH DURING EXTRUSION COOKING

3. Die design and dough expansion in low moisture extrusion-cooking process

4. A REVIEW OF FUNDAMENTAL AND ENGINEERING ASPECTS OF EXTRUSION OF BIOPOLYMERS IN A SINGLE-SCREW EXTRUDER

5. VISCOSITY OF AN INTERMEDIATE MOISTURE DOUGH

Cited by 39 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. High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications;Annual Review of Food Science and Technology;2024-06-28

2. Recycling of thermoplastic materials: Development of a self-adaptive process to the recycled materials;Materials Research Proceedings;2024-05-15

3. Effects of dietary fibre source and content and extrusion conditions on the physicochemical composition and physical quality of fibre‐enriched lentil snacks;International Journal of Food Science & Technology;2024-02

4. Effect of process parameters on the physical quality of low-starch extruded feed containing Clostridium autoethanogenum protein;Animal Feed Science and Technology;2023-10

5. The Consistency Factor and the Viscosity Exponent of Soybean-Protein-Isolate/Wheat-Gluten/Corn-Starch Blends by Using a Capillary Rheometry;Molecules;2022-10-08

同舟云学术

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