1System parameters and product properties response of soybean protein extruded at wide moisture range

作者： Chen, Feng Liang; Wei, Yi Min; Zhang, Bo; Ojokoh, Anthony Okhonlaye; SCI

机构： Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Beijing 100193, Peoples R China;

来源：JOURNAL OF FOOD ENGINEERING

关键词： soybean protein extrusion texturization system parameters product properties

2Characterization of water state and distribution in textured soybean protein using DSC and NMR

作者： Chen, Feng Liang; Wei, Yi Min; Zhang, Bo; SCI

机构： Chinese Acad Agr Sci, Key Lab Agr Prod Proc & Qual Control, Minist Agr, Inst Agrofood Sci & Technol, Beijing 100193, Peoples R China;

来源：JOURNAL OF FOOD ENGINEERING

关键词： soybean protein isolate extrusion texturization water state and distribution differential scanning calorimetry (DSC) low field nuclear magnetic resonance (LF-NMR)

3Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content

作者： Chen, Feng Liang; Wei, Yi Min; Zhang, Bo; SCI

机构： Chinese Acad Agr Sci, Key Lab Agr Prod Proc & Qual Control, Minist Agr, Inst Agrofood Sci & Technol, Beijing 100193, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Soybean protein Extrusion texturization Dead-stop operation Protein solubility Molecular aggregation

年份：2011