High moisture extrusion of wheat gluten: Modeling of the polymerization behavior in the screw section of the extrusion process
- 29 October 2018
- journal article
- research article
- Published by Elsevier BV in Journal of Food Engineering
- Vol. 246, 67-74
- https://doi.org/10.1016/j.jfoodeng.2018.10.031
Abstract
No abstract availableKeywords
Funding Information
- German Ministry of Economics and Energy
- FEI (18727 N)
This publication has 49 references indexed in Scilit:
- Functionality of Protein‐Fortified ExtrudatesComprehensive Reviews in Food Science and Food Safety, 2013
- Proteins from land plants – Potential resources for human nutrition and food securityTrends in Food Science & Technology, 2013
- Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture contentLWT, 2011
- Nonmeat Protein Alternatives as Meat Extenders and Meat AnalogsComprehensive Reviews in Food Science and Food Safety, 2010
- System parameters and product properties response of soybean protein extruded at wide moisture rangeJournal of Food Engineering, 2010
- On-line Measurement of Residence Time Distribution in a Food ExtruderJournal of Food Science, 1998
- Extrusion of food proteinsCritical Reviews in Food Science and Nutrition, 1992
- Rheological properties of wheat glutenJournal of Cereal Science, 1990
- An Analysis of Residence Time Distribution Patterns in A Twin Screw Cooking ExtruderBiotechnology Progress, 1986
- A Possible Mechanism for Thermal Texturization of Soybean ProteinCanadian Institute of Food Science and Technology Journal, 1976