Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives
Published 2017 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives
Authors
Keywords
-
Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 97, Issue 15, Pages 5131-5138
Publisher
Wiley
Online
2017-04-21
DOI
10.1002/jsfa.8392
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation
- (2017) Kai-Qiang Wang et al. FOOD CHEMISTRY
- Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products
- (2017) Valerie L. Pietsch et al. JOURNAL OF FOOD ENGINEERING
- Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties
- (2016) Weiwei Li et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure
- (2016) Kaiqiang Wang et al. FOOD CHEMISTRY
- Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs
- (2016) Kai-Qiang Wang et al. JOURNAL OF FOOD SCIENCE
- Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets
- (2015) Yun Deng et al. FOOD CHEMISTRY
- 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
- Effect of feed moisture, extrusion temperature and screw speed on properties of soy white flakes based aquafeed: a response surface analysis
- (2015) Sushil K Singh et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- FTIR characterization of protein–polysaccharide interactions in extruded blends
- (2014) Pedro Guerrero et al. CARBOHYDRATE POLYMERS
- Insights into the texture of extruded cereals: Structure and acoustic properties
- (2013) Hélène Chanvrier et al. Innovative Food Science & Emerging Technologies
- Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks
- (2013) Margaret A. Brennan et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties
- (2013) Raffael Osen et al. JOURNAL OF FOOD ENGINEERING
- Effects of twin-screw extrusion on soluble dietary fibre and physicochemical properties of soybean residue
- (2012) Yan Jing et al. FOOD CHEMISTRY
- FTIR spectroscopic characterization of soy proteins obtained through AOT reverse micelles
- (2012) Xiangyan Chen et al. FOOD HYDROCOLLOIDS
- Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology
- (2011) T. De Pilli et al. Innovative Food Science & Emerging Technologies
- Functional Properties of Protein Isolates Extracted from Stabilized Rice Bran by Microwave, Dry Heat, and Parboiling
- (2011) Saima Hafeez Khan et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of limited enzymatic hydrolysis with pepsin and high-pressure homogenization on the functional properties of soybean protein isolate
- (2011) Boen Yuan et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties
- (2010) Lin Chen et al. FOOD HYDROCOLLOIDS
- NUTRIENT AND ANTINUTRIENT COMPOSITION OF EXTRUDED ACHA/SOYBEAN BLENDS
- (2010) JULIAN C. ANUONYE et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- 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
- Properties of Extruded Vital Wheat Gluten Sheets with Sodium Hydroxide and Salicylic Acid
- (2009) N. Henrik Ullsten et al. BIOMACROMOLECULES
- Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose
- (2009) Feng-Lin Gu et al. FOOD CHEMISTRY
- Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack
- (2009) X. Meng et al. FOOD RESEARCH INTERNATIONAL
- System parameters and product properties response of soybean protein extruded at wide moisture range
- (2009) Feng Liang Chen et al. JOURNAL OF FOOD ENGINEERING
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now