Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking

Journal of Food Engineering

Volumn 121, Issue 1, 2014, Pages 32-38

  Fang, Yanqiang ^a,b   Zhang, Bo ^a,b   Wei, Yimin ^a,b  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Extrusion cooking; Physicochemical properties; Specific mechanical energy; Texturized soy protein

Indexed keywords

COLOR PARAMETER; PHOSPHATE BUFFER SOLUTIONS; PHYSICOCHEMICAL PROPERTY; PROTEIN SOLUBILITY; SOY PROTEIN; SPECIFIC MECHANICAL ENERGY; TEXTURAL PROPERTIES; TEXTURIZATION;

EXTRUSION; HARDNESS; MOLECULAR WEIGHT DISTRIBUTION; SOLUBILITY; TENSILE STRENGTH; VISCOSITY;

PROTEINS;

EID: 84884343531     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.08.002     Document Type: Article

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