Effects of Barrel Temperature and Addition of Corn Starch on Physical Properties of Extruded Soy Protein Isolate
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Cited by 12 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. Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins;Food Research International;2024-06
2. Physicochemical Characteristics of Low-Moisture Extruded Plant-Based Meat Analogs at Different Laver (Pyropia yezoensis) Levels;Journal of the Korean Society of Food Science and Nutrition;2024-01-31
3. Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review;Critical Reviews in Food Science and Nutrition;2023-08-07
4. Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges;Food Engineering Reviews;2023-03-07
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