High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

Journal of Food Engineering

Volumn 127, Issue , 2014, Pages 67-74

  Osen, Raffael ^a   Toelstede, Simone ^a   Wild, Florian ^a   Eisner, Peter ^a   Schweiggert Weisz, Ute ^a  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

Author keywords

Extruder responses; Functional properties; High moisture extrusion cooking; Pea protein isolate; Texture properties

Indexed keywords

COOKING TEMPERATURES; EXTRUSION CONDITIONS; EXTRUSION PROCESS; FUNCTIONAL PROPERTIES; HIGH MOISTURE; PEA PROTEIN ISOLATES; RAW MATERIAL CHARACTERISTICS; TEXTURE PROPERTIES;

MOISTURE; PROTEINS; TEXTURES; THERMAL PROCESSING (FOODS);

EXTRUSION;

EID: 84891457309     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.11.023     Document Type: Article

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