Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking
出版年份 2021 全文链接
标题
Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking
作者
关键词
-
出版物
Foods
Volume 10, Issue 10, Pages 2397
出版商
MDPI AG
发表日期
2021-10-11
DOI
10.3390/foods10102397
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties
- (2021) Ferawati Ferawati et al. Foods
- Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility
- (2021) Anna Martin et al. Foods
- Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives
- (2020) Gihyun Wi et al. Foods
- Postprandial Metabolic Response to Rapeseed Protein in Healthy Subjects
- (2020) Christin Volk et al. Nutrients
- Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking
- (2020) Izalin Zahari et al. Foods
- Rapeseed proteins for technical applications: Processing, isolation, modification and functional properties – A review
- (2020) Andreas Fetzer et al. INDUSTRIAL CROPS AND PRODUCTS
- Dietary amino acid requirements of pebbly fish, Alestes baremoze (Joannis, 1835) based on whole body amino acid composition
- (2019) Nasser Kasozi et al. Aquaculture Reports
- Application of extrusion technology in plant food processing byproducts: An overview
- (2019) William Leonard et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Comparing methods to produce fibrous material from zein
- (2019) Kristin D. Mattice et al. FOOD RESEARCH INTERNATIONAL
- Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae
- (2019) Martín P. Caporgno et al. Innovative Food Science & Emerging Technologies
- The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press Cake
- (2019) Karolina Östbring et al. Foods
- Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties
- (2018) Miroslav Hadnađev et al. FOOD HYDROCOLLOIDS
- Towards More Sustainable Meat Alternatives: How Technical Parameters Affect the Sensory Properties of Extrusion Products Derived from Soy and Algae
- (2018) Stephanie Grahl et al. JOURNAL OF CLEANER PRODUCTION
- Influence of iota carrageenan addition on the properties of soya protein meat analogues
- (2018) Megala Palanisamy et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characteristics of extruded cereal snacks enriched by an addition of freeze‐dried red and purple potatoes
- (2018) Dorota Gumul et al. JOURNAL OF FOOD PROCESS ENGINEERING
- High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties
- (2018) Megala Palanisamy et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates
- (2017) Morteza Jafari et al. JOURNAL OF CEREAL SCIENCE
- Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta
- (2016) Li Wang et al. FOOD CHEMISTRY
- Dietary essentiality of “nutritionally non-essential amino acids” for animals and humans
- (2015) Yongqing Hou et al. EXPERIMENTAL BIOLOGY AND MEDICINE
- 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
- Current status on novel ways for stabilizing food dispersions by oleosins, particles and microgels
- (2015) Marilyn Rayner Current Opinion in Food Science
- Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder
- (2014) S.N. Bhusari et al. POWDER TECHNOLOGY
- 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
- Characterization of Extruded and Toasted Milk Protein Concentrates
- (2013) J. C. Banach et al. JOURNAL OF FOOD SCIENCE
- Nutritional evaluation of rapeseed protein compared to soy protein for quality, plasma amino acids, and nitrogen balance – A randomized cross-over intervention study in humans
- (2012) Manja Fleddermann et al. CLINICAL NUTRITION
- Mechanical and thermal processing effects on protein integrity and peptide fingerprint of pea protein isolate
- (2012) Elena Sirtori et al. FOOD CHEMISTRY
- Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder
- (2012) O.A. Caparino et al. JOURNAL OF FOOD ENGINEERING
- Effects of Protein Separation Conditions on the Functional and Thermal Properties of Canola Protein Isolates
- (2011) Wajira A. R. Manamperi et al. JOURNAL OF FOOD SCIENCE
- Some characteristics and functional properties of rapeseed protein prepared by ultrasonication, ultrafiltration and isoelectric precipitation
- (2011) Xu-Yan Dong et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Digestibility and palatability of dog foods containing different moisture levels, and the inclusion of a mould inhibitor
- (2010) Cleusa Bernardete Marcon de Brito et al. ANIMAL FEED SCIENCE AND TECHNOLOGY
- Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties
- (2010) Siong H. Tan et al. JOURNAL OF FOOD 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
- Influence of particle size fractions on the physicochemical properties of maize flour and textural characteristics of a maize-based nonfermented food gel
- (2009) Mathew K. Bolade et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties
- (2009) Cemalettin Sarıçoban et al. MEAT SCIENCE
- Protein composition of oil bodies from mature Brassica napus seeds
- (2009) Pascale Jolivet et al. PROTEOMICS
- 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
- Comparative Structural, Emulsifying, and Biological Properties of 2 Major Canola Proteins, Cruciferin and Napin
- (2008) J. Wu et al. JOURNAL OF FOOD SCIENCE
- Chemical composition, functional properties, and bioactivities of rapeseed protein isolates
- (2007) Yumiko Yoshie-Stark et al. FOOD CHEMISTRY
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started