Rheological properties of extruded dispersions of flaxseed-maize blend

Journal of Food Engineering

Volumn 98, Issue 4, 2010, Pages 480-491

  Wu, Min ^a   Li, Dong ^a   Wang, Li Jun ^a   Özkan, Necati ^b   Mao, Zhi Huai ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Extrusion; Flaxseed maize paste; Rheological properties

Indexed keywords

CREEP-RECOVERY TEST; DYNAMIC OSCILLATIONS; EXTRUSION CONDITIONS; FLAXSEED-MAIZE PASTE; FREQUENCY SWEEP; LOSS MODULI; POWER LAW MODEL; PROTEIN COMPLEXES; RHEOLOGICAL PROPERTY; STARCH GELATINIZATION; STORAGE MODULI; SWEEP TESTS; VISCOELASTIC PROPERTIES; WATER HOLDING CAPACITY;

COMPUTER SYSTEM RECOVERY; CREEP; EXTRUSION; FLAX; GELATION; METAL RECOVERY; PROTEINS; STARCH;

RHEOLOGY;

ZEA MAYS;

EID: 77649184424     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.01.031     Document Type: Article

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