Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content
Soybean protein isolate (SPI) was extruded using a co-rotating twin-screw extruder at low (28%) and high (60%) moisture content. Dead-stop operation was employed to obtain samples from different zones of the extruder. The protein solubility of extrudate was analyzed based on 8 different combinations...
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| Главные авторы: | , , |
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| Формат: | Artigo |
| Язык: | английский |
| Опубликовано: |
2010
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| Online-ссылка: | https://doi.org/10.1016/j.lwt.2010.12.008 |
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