Physical properties and chemical forces of extruded corn starch fortified with soy protein isolate

Effects of specific mechanical energy on soy protein aggregation during extrusion process studied by size exclusion chromatography coupled with multi-angle laser light scattering

(2012) Yanqiang Fang et al.   JOURNAL OF FOOD ENGINEERING

Residence Time Distribution of Soy Protein Isolate and Corn Flour Feed Mix in a Twin-Screw Extruder

(2012) Liang Yu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Protein rich extruded products prepared from soy protein isolate-corn flour blends

(2012) Liang Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content

(2010) Feng Liang Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein–Protein Interactions during High-Moisture Extrusion for Fibrous Meat Analogues and Comparison of Protein Solubility Methods Using Different Solvent Systems

(2008) KeShun Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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