Plasticization effect of solubles in fishmeal

Food Research International

Volumn 69, Issue , 2015, Pages 313-321

  Oterhals, Åge ^a   Samuelsen, Tor Andreas ^a  

^a NOFIMA   (Norway)

Author keywords

Amino acid; Extrusion; Flow starting temperature; Glass transition temperature; Peptide; Rheology; Stickwater

Indexed keywords

AMINO ACIDS; EXTRUSION; GLASS; MOISTURE; MOISTURE DETERMINATION; PEPTIDES; PROTEINS; RHEOLOGY;

CENTRAL COMPOSITE DESIGNS; FUNCTIONAL PROPERTIES; GORDON-TAYLOR EQUATION; PHYSICOCHEMICAL PROPERTY; PLASTICIZATION EFFECTS; RESPONSE SURFACE MODELING; STICKWATER; TEMPERATURE INCREASE;

GLASS TRANSITION;

EID: 84921511729     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.12.028     Document Type: Article

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