Effects of high moisture protein extrusion process parameters on the influence of system parameters and its physical characteristics
Vol: 32, Issue: 7, Page: 10-13
2016
- 14Usage
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Usage14
- Downloads11
- Abstract Views3
Artifact Description
The influence of different extrusion conditions for texturized vegetable protein on the extrusion parameters, texture characteristics and color characteristics was studied. The results showed that the composition and moisture content of the material on the extrusion parameters was significantly. Higher soy protein isolate content resulted in higher die pressure, die temperature, specific mechanical energy. Higher moisture content of the material resulted in lower die pressure, die temperature, specific mechanical energy. The effect of the composition and moisture content of the material on the texture characteristics was significantly. The effect of the composi-tion and moisture content of the material on the color characteristics was significantly. The study offers a theory fermentation for Production and application of high moisture textured vegetable protein.
Bibliographic Details
https://www.ifoodmm.cn/journal/vol32/iss7/3; https://www.ifoodmm.cn/cgi/viewcontent.cgi?article=4182&context=journal; http://dx.doi.org/10.13652/j.issn.1003-5788.2016.07.003; https://dx.doi.org/10.13652/j.issn.1003-5788.2016.07.003; https://www.chndoi.org/Resolution/Handler?doi=10.13652/j.issn.1003-5788.2016.07.003
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