Refunctionalization of extruded-expelled soybean meals

JAOCS, Journal of the American Oil Chemists' Society

Volumn 81, Issue 8, 2004, Pages 789-794

  Wang, H ^a   Wang, T ^a   Johnson, L A ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Dispersibility; Emulsification capacity; Extruded expelled soybean meal; Foaming property; Functional properties; Hydrothermal cooking; Refunctionalization

Indexed keywords

EMULSIFICATION; EXTRUSION; PROTEINS; SHEAR STRENGTH; SOLVENTS; STABILITY; STEAM; VEGETABLE OILS;

DENATURATION; DISPERSIBILITY; EXTRUDED-EXPELLED SOYBEAN MEALS; FOAMING PROPERTIES; FUNCTIONAL PROPERTIES;

GRAIN (AGRICULTURAL PRODUCT);

GLYCINE MAX;

EID: 5444263968     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-004-0979-3     Document Type: Article

References (13)

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2. Wang, T., and L.A. Johnson, Natural Refining of Soybean Oils Having Various Fatty Acid Compositions, Ibid. 78:461-466 (2001).
3. Wang, T., and L.A. Johnson, Survey of Soybean Oil and Meal Qualities Produced by Different Process, Ibid. 78:311-318 (2001).
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