Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour

Journal of Food Engineering

Volumn 217, Issue , 2018, Pages 93-100

  Philipp, Claudia ^a,b   Emin, M Azad ^c   Buckow, Roman ^b   Silcock, Pat ^a   Oey, Indrawati ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b CSIRO   (Australia)

^c KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Extrusion cooking; Glass transition temperature; Initial expansion; Melt viscosity; Pea protein isolate; Shrinkage

Indexed keywords

EXPANSION; EXTRUSION; GLASS; PROTEINS; SCREWS; SHRINKAGE; TEMPERATURE; VISCOSITY;

EXTRUDED SNACKS; INITIAL EXPANSIONS; MELT SOLIDIFICATION; MELT VISCOSITIES; PEA PROTEIN ISOLATES; PEA PROTEINS; RICE STARCH; TEMPERATURE TRANSITION;

GLASS TRANSITION;

EID: 85028500358     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.08.022     Document Type: Article

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