Soy protein-fortified expanded extrudates: Baseline study using normal corn starch

Journal of Food Engineering

Volumn 90, Issue 2, 2009, Pages 262-270

  de Mesa, Normell Jhoe E ^a   Alavi, Sajid ^a   Singh, Narpinder ^b   Shi, Yong Cheng ^a   Dogan, Hulya ^a   Sang, Yijun ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Cellular microstructure; Extrudate texture; Starch protein interactions

Indexed keywords

ABSORPTION; CHROMATOGRAPHIC ANALYSIS; COLLOIDS; CONCENTRATION (PROCESS); GELATION; SPEED; STARCH; WATER ABSORPTION;

CELL WALL THICKENING; CELLULAR MICROSTRUCTURE; CORN STARCH; EXTRUDATE TEXTURE; EXTRUDATES; GEL-PERMEATION CHROMATOGRAPHY; MECHANICAL STRENGTHS; MICROSTRUCTURAL PROPERTIES; MOLECULAR WEIGHT FRACTIONING; NUTRITIONAL VALUES; SCREW SPEED; SOY PROTEIN; SPECIFIC MECHANICAL ENERGY; STARCH-BASED; STARCH-PROTEIN INTERACTIONS; SYSTEMATIC STUDY; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX;

STATISTICAL PROCESS CONTROL;

GLYCINE MAX; ZEA MAYS;

EID: 49749099237     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.06.032     Document Type: Article

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