Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate
Author:
Funder
ISPT
PEAS Foundation
Publisher
Elsevier BV
Subject
Food Science
Reference25 articles.
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3. System parameters and product properties response of soybean protein extruded at wide moisture range;Chen;J. Food Eng.,2010
4. Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking;Fang;J. Food Eng.,2014
5. Shear structuring as a new method to make anisotropic structures from soy-gluten blends;Grabowska;Food Res. Int.,2014
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