Continuous Gel Formation by HTST Extrusion‐Cooking: Soy Proteins
- 1 September 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (5), 1260-1265
- https://doi.org/10.1111/j.1365-2621.1985.tb10457.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
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- Minced Fish Production From Capelin (Mallotus villosus). A New Method for Gutting, Skinning and Removal of Fat from Small Fatty Fish SpeciesJournal of Food Science, 1982
- Characterization of protein gels by scanning and transmission electron microscopy A methodology study of soy protein gelsJournal of Colloid and Interface Science, 1981
- GENERAL FOODS TEXTURE PROFILE REVISITED‐TEN YEARS PERSPECTIVEJournal of Texture Studies, 1975