High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties

Journal of Food Engineering

Volumn 251, Issue , 2019, Pages 11-18

  Pietsch, Valerie L ^a   Bühler, Jan M ^a   Karbstein, Heike P ^a   Emin, M Azad ^a  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Anisotropy; Extrusion; Meat analog; Plant protein; Protein protein interactions; Soy protein

Indexed keywords

ANISOTROPY; EXTRUSION; MOISTURE; RHEOLOGY; THERMOMECHANICAL TREATMENT;

EXTRUSION TEMPERATURES; MEAT ANALOG; PLANT PROTEINS; PROTEIN-PROTEIN INTERACTIONS; SOY PROTEIN; SOY PROTEIN CONCENTRATES; SPECIFIC MECHANICAL ENERGY; STRUCTURING MECHANISMS;

PROTEINS;

EID: 85061333078     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2019.01.001     Document Type: Article

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