Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks

Journal of Food Engineering

Volumn 212, Issue , 2017, Pages 165-173

  Philipp, Claudia ^a,b   Oey, Indrawati ^a   Silcock, Pat ^a   Beck, Svenja M ^b,c   Buckow, Roman ^b  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b CSIRO   (Australia)

^c UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

Extrusion cooking; Pea protein isolate; Rice starch; Structure; Texture; X ray micro computed tomography

Indexed keywords

COMPUTERIZED TOMOGRAPHY; EXPANSION; EXTRUSION; GLASS TRANSITION; MOISTURE; MOISTURE DETERMINATION; SCREWS; STARCH; STRUCTURE (COMPOSITION); TEXTURES; TOMOGRAPHY;

DIE TEMPERATURES; EXTRUDED BLENDS; MICRO-STRUCTURAL PROPERTIES; PEA PROTEIN ISOLATES; PROTEIN CONTENTS; RICE STARCH; STRUCTURAL DIFFERENCES; X RAY MICRO-COMPUTED TOMOGRAPHY;

PROTEINS;

EID: 85020444256     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.05.024     Document Type: Article

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