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Protein changes during extrusion

Scheme 1. Proposed reaction scheme explaining how protein changes during extrusion lead to texturization of final products. Scheme 1. Proposed reaction scheme explaining how protein changes during extrusion lead to texturization of final products.
Zhu L, Shukri R, de Mesa-Stonestieet NJ, Alavi S, Dogan H, Shi Y (2010) Mechanical and microstructural properties of soy protein high amylose com starch extrudates in relation to physiochemical changes of starch during extrusion. J Food Eng 100 232-238... [Pg.78]

See other pages where Protein changes during extrusion is mentioned: [Pg.37]    [Pg.37]    [Pg.193]    [Pg.125]    [Pg.156]    [Pg.237]    [Pg.227]    [Pg.115]    [Pg.298]    [Pg.305]    [Pg.35]    [Pg.47]    [Pg.393]    [Pg.18]    [Pg.565]    [Pg.296]    [Pg.6]    [Pg.383]    [Pg.63]    [Pg.425]    [Pg.95]    [Pg.318]    [Pg.339]    [Pg.1720]    [Pg.568]    [Pg.190]    [Pg.263]    [Pg.29]    [Pg.123]    [Pg.503]    [Pg.230]    [Pg.318]    [Pg.250]   
See also in sourсe #XX -- [ Pg.41 , Pg.42 , Pg.43 , Pg.44 , Pg.45 , Pg.46 , Pg.47 ]



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