System parameters and product properties response of soybean protein extruded at wide moisture range

By Fengliang Chen, Yimin Wei, Bo Zhang, A. Ojokoh. 2010

271 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/39eccbd267466b25ebcfbe97513664f6fe362786

Citations in the corpus

• Structuring processes for meat analogues (2018, unknown): “TPA has been used sparingly in the analysis of meat (Ruiz De Huidobro, Miguel, Blázquez, & Onega, 2005), but several studies performed TPA for meat analogues (Lin, Hu ff , & Hsieh, 2000, 2002; Chen, Wei, Zhang, & Ojokoh, 2010; Rehrah, Ahmedna, Goktepe, & Yu, 2009).”
• Extrusion of soy protein with gelatin and sugars at low moisture content (2012, unknown): “Normally, the higher the water content, the lower the torque and SME because of the reduction of the force required to push wet mass through the die, thus decreasing the friction between raw material and screw shaft and extruder barrel (Chen et al., 2010) strictly linked to water lubricating effect.”