Texturisation behaviour of peanut-soy bean/wheat protein mixtures during high moisture extrusion cooking

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Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products

(2017) Valerie L. Pietsch et al.   JOURNAL OF FOOD ENGINEERING

Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry

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Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders

(2016) Yongfeng Ai et al.   FOOD CHEMISTRY

Shear-induced fibrous structure formation from a pectin/SPI blend

(2016) Birgit L. Dekkers et al.   Innovative Food Science & Emerging Technologies

Relationships between the gelatinization of starches and the textural properties of extruded texturized soybean protein-starch systems

(2016) Wei Zhang et al.   JOURNAL OF FOOD ENGINEERING

Thermal transition and decomposition properties of pH- and phosphate-induced defatted soybean meals

(2016) Jinchuang Zhang et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

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 blend moisture and extrusion temperature on physical properties of everlasting pea-wheat extrudates

(2015) P. Zarzycki et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Shear structuring as a new method to make anisotropic structures from soy–gluten blends

(2014) Katarzyna J. Grabowska et al.   FOOD RESEARCH INTERNATIONAL

Functionality of Protein-Fortified Extrudates

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

Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking

(2013) Yanqiang Fang et al.   JOURNAL OF FOOD ENGINEERING

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

Protein aggregation—Pathways and influencing factors

(2010) Wei Wang et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

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

System parameters and product properties response of soybean protein extruded at wide moisture range

(2009) Feng Liang Chen et al.   JOURNAL OF FOOD ENGINEERING

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

CHARACTERIZATION OF TEXTURED WHEY PROTEIN PRODUCED AT VARYING PROTEIN CONCENTRATIONS

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