Expansion mechanism of extruded foams supplemented with wheat bran

Journal of Food Engineering

Volumn 107, Issue 1, 2011, Pages 80-89

  Robin, Frédéric ^a,b   Dubois, Cédric ^a   Pineau, Nicolas ^a   Schuchmann, Heike P ^b   Palzer, Stefan ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Bran; Cereals; Extrusion; Glass transition; Microstructure; Starch foams

Indexed keywords

EXPANSION; EXTRUSION; GLASS; MICROSTRUCTURE; STARCH;

BRAN; CELLULAR STRUCTURE; CEREALS; EXPANSION MECHANISM; EXTRUSION CONDITIONS; LONGITUDINAL EXPANSIONS; STARCH FOAMS; VOLUMETRIC EXPANSION;

GLASS TRANSITION;

TRITICUM AESTIVUM;

EID: 79960842864     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.05.041     Document Type: Article

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