Reactive extrusion: A review of the physicochemical changes in food systems

Published 2020 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Reactive extrusion: A review of the physicochemical changes in food systems
Authors
Keywords
Extrusion, Functionalization, Dextrinization, Protein conformation, Lipid functionalization, Conjugation
Journal
Innovative Food Science & Emerging Technologies
Volume 64, Issue -, Pages 102429
Publisher
Elsevier BV
Online
2020-06-27
DOI
10.1016/j.ifset.2020.102429

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.