Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes-Reference-Cited by-同舟云学术

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Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes

Published:2021-08 Issue: Volume:117 Page:106732
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Qiongling,Zhang Jinchuang,Zhang Yujie,Meng Shi^ORCID,Wang Qiang

Funder

National Key Research and Development Program of China

The Agricultural Science and Technology Innovation Program

National Natural Science Foundation of China

Foundation for Innovative Research Groups of the National Natural Science Foundation of China

Chinese Academy of Agricultural Sciences

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference59 articles.

1. Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds;Abd El-Hady;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2003

2. Development and evaluation of an extrusion-texturized peanut protein;Aguilera;Journal of Food Science,2006

3. Influence of protein level and starch type on an extrusion-expanded whey product;Allen;International Journal of Food Science and Technology,2007

4. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans;Alonso;Food Chemistry,2000

5. The influence of processing parameters on food protein functionality I. Differential scanning calorimetry as an indicator of protein denaturation;Arntfield;Canadian Institute of Food Science and Technology Journal,1981

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