Evaluation of extrusion-modified fenugreek gum

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 1296-1301

  Chang, Y H ^a,c   Cui, S W ^a   Roberts, K T ^a   Ng, P K W ^b   Wang, Q ^a  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b Michigan State University   (United States)

^c Daegu University   (South Korea)

Author keywords

Emulsifying properties; Extrusion process; Fenugreek gum; Hydration properties; Molecular mass distribution

Indexed keywords

EMULSIFICATION; HYDRATION; MOLECULAR MASS; SIZE EXCLUSION CHROMATOGRAPHY; WATER ABSORPTION;

% REDUCTIONS; 150 ° C; BARREL TEMPERATURE; DISTRIBUTION PROPERTY; EMULSIFYING PROPERTY; EXTRUSION PROCESS; FENUGREEK GUM; HYDRATION PROPERTIES; MOLECULAR MASS DISTRIBUTIONS; TWIN SCREW EXTRUDERS;

EXTRUSION;

TRIGONELLA FOENUM-GRAECUM;

EID: 79952532794     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.12.003     Document Type: Article

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