Results 121 to 130 of about 246,144 (182)

Effect of Curdlan on the Structural Stability and Thermal Processing Properties of Mycelium-Based Gels Used in 4D-Printed Meat Analogs. [PDF]

Gels
Hu X, Wang J, Tang H, Su X, Zou L, Xu B.
europepmc   +1 more source

Physicochemical, Bioactive and Technofunctional Properties of Instant Black Mashua Flour Processed by Extrusion and Drum Drying. [PDF]

Foods
Coloma A, Galindo-Quispe E, Gallegos Rojas E, Callo H, Castillo Santos C, Mamani-Mamani M, Gallegos Rojas J, Zaira-Churata A, Apaza-Cruz J, Rafael NC, Valencia-Sullca C, Alvarado U.   +11 more
europepmc   +1 more source

Relationship of extrusion variables with pressure and temperature during twin screw extrusion cooking of starchscrew extrusion-cooking of starch

, 1987
Della Valle, Guy, Tayeb, J., Melcion, J.P.   +2 more
openaire   +2 more sources

Edible soft matter in between fluid and solid states. [PDF]

Curr Res Food Sci
van der Sman RGM, Anderson PD, Teresi L.
europepmc   +1 more source

Next-generation structured lipid systems in plant-based meat: oleogels, emulsion architectures, and sensory optimization. [PDF]

NPJ Sci Food
Ali S, Kumar A, Ali B, Rani G, Fadlalmola HA, Alghamdi S, Ali A, Zhang L.   +7 more
europepmc   +1 more source

The effect of freeze-thaw cycling on the quality of Sorghum noodles: An analysis based on starch, moisture and structural characteristics. [PDF]

Food Chem X
Zhang L, Qu J, Xie M, Zhang B, Zhu K, Tian Y, Yu M.   +6 more
europepmc   +1 more source

Effects of Extrusion Process Variables on the Physicochemical and Textural Properties of Isolated Rice Protein-Enhanced Low-Moisture Meat Analogs. [PDF]

Foods
Zhang Y, Kim JW, Jeon H, Ryu GH, Gu BJ, Jung DE.   +5 more
europepmc   +1 more source

Extruded and Enzyme-Fractionated Avocado (<i>Persea americana</i> Mill.) Seed Flour as an Ingredient for Frankfurter-Type Sausages: Technological, Physicochemical, and Sensory Implications. [PDF]

Foods
Jaramillo-De la Garza JS, Pérez-Carrillo E, Hernández-Brenes C, Rodríguez-Sánchez DG, Heredia-Olea E.   +4 more
europepmc   +1 more source

Protein digestibility and bioactive potential of commercial plant-based meat analogues. [PDF]

Food Chem X
Boachie RT, Aluko RE.
europepmc   +1 more source

Extrusion—Cooking and expansion

, 2020
International audienceExtrusion has been fully described in detail formerly in various books, which explain well the process and the changes of the material structure, either from biomass or from petrol.
Kristiawan, Magdalena, Chaunier, Laurent, Sandoval, Aleida, Della Valle, Guy   +3 more
openaire   +4 more sources