Rheological and thermal properties of extruded mixtures of rice starch and isolated soy protein

Starch/Staerke

Volumn 60, Issue 10, 2008, Pages 577-587

  Ortiz, Maria Eugenia Ramírez ^a   Martín Martínez, Eduardo San ^a   Padilla, Laura P Martínez ^b  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

DSC; Extrusion; Rheology; Rice starch; Soy protein

Indexed keywords

ABSORPTION; CARBOHYDRATES; COLLOIDS; EXTRUSION; FORMING; GLASS TRANSITION; GRAIN (AGRICULTURAL PRODUCT); HYDRODYNAMICS; INTERNET; INTERNET SERVICE PROVIDERS; MECHANICAL PROPERTIES; MELTING POINT; ORGANIC COMPOUNDS; PH; POLYETHYLENE TEREPHTHALATES; RHEOLOGY; STARCH; THERMODYNAMIC PROPERTIES; VISCOSITY; WATER ABSORPTION;

DSC; EXTRUDATES; EXTRUSION VARIABLES; GLASS TRANSITION TEMPERATURES; LOSS MODULUS; MELTING TEMPERATURES; MOISTURE CONTENTS; RICE STARCH; RICE STARCHES; SOY PROTEIN; SOY PROTEINS; TEXTURAL PROPERTIES; THERMAL PROPERTIES; UNTREATED STARCHES; VISCOUS LIQUIDS; WATER ABSORPTION INDICES; WATER SOLUBILITY INDICES;

PH EFFECTS;

GLYCINE MAX;

EID: 54949150246     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200800212     Document Type: Article

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