Low moisture extrusion of pea protein and pea fibre fortified rice starch blends

Journal of Food Engineering

Volumn 231, Issue , 2018, Pages 61-71

  Beck, Svenja M ^a,b   Knoerzer, Kai ^b   Foerster, Martin ^c   Mayo, Sheridan ^b   Philipp, Claudia ^b,d   Arcot, Jayashree ^a  

^a UNIVERSITY OF NEW SOUTH WALES   (Australia)

^b CSIRO   (Australia)

^c MONASH UNIVERSITY   (Australia)

^d UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Light microscopy; Low moisture extrusion; Pea fibre; Pea protein; Scanning electron microscopy; X ray micro computed tomography

Indexed keywords

COMPUTERIZED TOMOGRAPHY; EXPANSION; FIBERS; FOOD PRODUCTS; MOISTURE; OPTICAL MICROSCOPY; PROTEINS; SCANNING ELECTRON MICROSCOPY; STARCH; X RAYS;

FULL FACTORIAL DESIGN; MICROSTRUCTURAL ANALYSIS; MICROSTRUCTURAL CHANGES; MOISTURE EXTRUSION; PEA PROTEINS; PRODUCT CHARACTERISTICS; SPECIFIC MECHANICAL ENERGY; X RAY MICRO-COMPUTED TOMOGRAPHY;

EXTRUSION;

EID: 85046034680     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2018.03.004     Document Type: Article

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