Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality

Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues

(2019) Sasimaporn Samard et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Extraction, physicochemical characteristics and functional properties of Mung bean protein

(2018) Mengxia Du et al.   FOOD HYDROCOLLOIDS

Vicilin—A major storage protein of mungbean exhibits antioxidative potential, antiproliferative effects and ACE inhibitory activity

(2018) Neha Gupta et al.   PLoS One

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

Hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans (Vigna radiata L. Wilczek) in rats

(2017) Ruvini Liyanage et al.   JOURNAL OF FOOD BIOCHEMISTRY

Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization

(2017) Mostafa Mazaheri Tehrani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Purification and biochemical characterization of dipeptidyl peptidase-II (DPP7) homologue from germinated Vigna radiata seeds

(2015) Tejinder Pal Khaket et al.   BIOORGANIC 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

Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean

(2015) Pornpimon Mayachiew et al.   JOURNAL OF FOOD SCIENCE

Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion

(2015) Fengfeng Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physico-chemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate

(2014) Fabiola Araceli Guzmán-Ortiz et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

On characterization of anisotropic plant protein structures

(2014) Georgios A. Krintiras et al.   Food & Function

Functionality of Protein-Fortified Extrudates

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

Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties

(2012) R. Geetha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physical properties, molecular structures, and protein quality of texturized whey protein isolate: Effect of extrusion moisture content1

(2011) P.X. Qi et al.   JOURNAL OF DAIRY SCIENCE

Characterization of Partially Defatted Peanut Flour Using Dry Extruder and Screw Pressing

(2010) Mian N. Riaz et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Characterization of water state and distribution in textured soybean protein using DSC and NMR

(2010) Feng Liang Chen et al.   JOURNAL OF FOOD ENGINEERING

Twin-screw Extrusion of Corn Flour and Soy Protein Isolate (SPI) Blends: A Response Surface Analysis

(2009) Liang Yu et al.   Food and Bioprocess Technology

Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates

(2009) Shannon D. Hood-Niefer et al.   FOOD RESEARCH INTERNATIONAL

Extrusion parameters and consumer acceptability of a peanut-based meat analogue

(2009) Djaafar Rehrah et al.   INTERNATIONAL JOURNAL OF 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

Extrusion Processing and Properties of Protein-Based Thermoplastics

(2009) Casparus J. R. Verbeek et al.   MACROMOLECULAR MATERIALS AND ENGINEERING

Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snack

(2008) Supat Chaiyakul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization, amino acid composition and in vitro digestibility of hemp (Cannabis sativa L.) proteins

(2007) Xian-Sheng Wang et al.   FOOD CHEMISTRY