Application of food polymer science and capillary rheometry in evaluating complex extruded products

Cereal Foods World

Volumn 45, Issue 7, 2000, Pages 300-302

  Strahm, B ^a   Plattner, B ^a   Huber, G ^a   Rokey, G ^a  

^a Wenger Manufacturing Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034345312     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (5)

1. Strahm, B. Fundamentals of polymer science as an applied extrusion tool. Cereal Foods World 43:621-625, 1998.
2. Fujio, Y., Hayashi, N., and Hayakawa, I. Effect of moisture content on flow behavior of molten soy protein isolate under an elevated temperature. Int. J. Food Sci. & Technol. 26:45-51, 1991.
3. Hayashi, N., Hayakawa, I., and Fujio, Y. Entrance effect correction on the flow of moisturized soy protein isolate melt in an extrusion viscometer. Int. J. Food Sci. & Technol. 26:567-574, 1991.
4. Zhang, W., Hoseney, R. C., and Faubion, J. M. Capillary rheometry of corn endosperm: Glass transition, flow properties, and melting of starch. Cereal Chem. 75:863-867, 1998.
5. Riaz, M. N., ed. Appendix in: Extruders in Food Applications. Technomic Publishing Co., Inc., Lancaster, PA, 2000.