Role of chickpea flour in texturization of extruded pea protein

The rheology and microstructure of composite wheat dough enriched with extruded mung bean flour

(2019) Yuejiao Meng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

(2019) Floor K.G. Schreuders et al.   JOURNAL OF FOOD ENGINEERING

A new insight into the high-moisture extrusion process of peanut protein: From the aspect of the orders and amount of energy input

(2019) Jinchuang Zhang et al.   JOURNAL OF FOOD ENGINEERING

Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking

(2018) Xuelian Ma et al.   FOOD SCIENCE AND BIOTECHNOLOGY

A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats

(2018) Sasimaporn Samard et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)

(2017) Svenja M. Beck et al.   JOURNAL OF FOOD ENGINEERING

Effect of high moisture extrusion cooking on protein-protein interactions of pea (Pisum sativumL.) protein isolates

(2015) Raffael Osen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Functionality of Protein-Fortified Extrudates

(2013) Li Day et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace

(2011) Elisa L. Karkle et al.   FOOD RESEARCH INTERNATIONAL

Literature Data Compilation of WAI and WSI of Extrudate Food Products

(2010) N. A. Oikonomou et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Feed extrusion process description

(2010) Galen J. Rokey et al.   REVISTA BRASILEIRA DE ZOOTECNIA-BRAZILIAN JOURNAL OF ANIMAL SCIENCE

Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate–Agave tequilana Fiber

(2009) Abigail Santillán-Moreno et al.   Food and Bioprocess Technology

Soy protein-fortified expanded extrudates: Baseline study using normal corn starch

(2008) Normell Jhoe E. de Mesa et al.   JOURNAL OF FOOD ENGINEERING