Changes in conformation and quality of vegetable protein during texturization process by extrusion

Critical Reviews in Food Science and Nutrition - Tập 59 Số 20 - Trang 3267-3280 - 2019
Jinchuang Zhang1, Li Liu1, Hongzhi Liu1, Ashton K. Yoon2, Syed S. H. Rizvi2, Qiang Wang1
1Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Beijing, China;
2Department of Food Science, Cornell University, Ithaca, New York, USA

Tóm tắt

Từ khóa


Tài liệu tham khảo

10.1016/j.foodchem.2016.05.095

10.1016/S0963-9969(96)00036-1

10.1046/j.1365-2621.1999.00256.x

10.1080/10408398.2013.779568

10.1088/0957-0233/21/6/062001

10.1080/09637480220132850

10.1016/0309-1740(84)90058-5

10.1080/10408399209527604

10.1177/0142331207084336

Belitz H. D., 1999, Cereals and Cereal Products, 75, 670

10.1007/BF02657770

10.1080/10408399009527513

10.1002/app.45067

10.1080/87559129209540940

10.1016/j.lwt.2010.12.008

10.1016/j.jfoodeng.2009.07.014

Chen, X. 2011. Study on texturization properties of soybean protein by extrusion. Master diss., Tianjin University of Science and Technology.

Chiang B. Y., 1977, Cereal Chemistry, 50, 436

10.1016/j.meatsci.2009.09.009

10.1111/1541-4337.12023

10.1016/j.appet.2014.02.002

10.1146/annurev-food-022811-101303

10.1016/0260-8774(87)90003-3

10.1016/S0733-5210(03)00017-1

10.1016/B978-1-78242-284-6.00009-X

10.1016/j.ifset.2017.09.013

10.1016/j.jfoodeng.2012.10.008

10.1016/j.tifs.2016.10.003

10.1016/j.jfoodeng.2015.09.018

10.1016/j.jfoodeng.2012.10.017

10.1016/j.carbpol.2006.01.032

10.1111/j.1365-2621.1984.tb13664.x

10.1016/j.jfoodeng.2016.05.010

10.1016/j.jfoodeng.2011.12.009

10.1016/S0308-8146(01)00156-X

Gwiazda S., 1987, Food Microstructure, 24, 207

10.1021/jf00122a029

Harper J. M, 1981, Extrusion of foods

10.3136/nskkk1962.38.842

10.1016/j.appet.2011.02.001

Hong B., 2016, Journal of the Chinese Cereals and Oils Association, 31, 23

10.1111/j.1745-4549.2001.tb00459.x

10.1016/S0260-8774(03)00212-7

10.1016/j.cofs.2015.08.002

Kang L, 2007, Texturization technology and mechanism of soy protein by high moisture extrusion

Kostic M. M., 2006, Encyclopedia of chemical processing, 10, 633

10.1016/j.jfoodeng.2015.08.021

10.1080/10408398.2014.939739

Lang S., 2011, Journal of the Chinese Cereals and Oils Association, 26, 83

Lang S., 2014, China Oils & Fats, 39, 23

10.1016/0924-2244(94)90200-3

Li C., 2016, Journal of the Chinese Cereals and Oils Association, 31, 35

10.1021/jf950582h

10.1007/s10973-013-3433-4

10.1111/j.1365-2621.2000.tb15991.x

10.1111/j.1365-2621.2002.tb09454.x

10.1007/s11746-007-1095-8

10.1021/jf073343q

Ma N, 2013, Study on the modification and application of texturized wheat gluten

Manoi, K. 2009. Physico-chemical properties of whey protein concentrates. PhD, diss., USA: Cornell University.

10.1016/B978-0-12-391882-6.00005-4

10.1021/jf970879a

Maurya A. K., 2014, Journal of Bioresource Engineering and Technology, 2, 61

Meuser F, 1984, Thermal processing and quality of foods, 175

10.1016/j.foodchem.2007.07.074

10.1111/j.1745-4549.1994.tb00263.x

10.1016/j.foodhyd.2014.01.013

10.1016/j.lwt.2014.01.019

10.1016/j.jfoodeng.2008.06.032

10.1111/ijfs.12783

10.1016/j.jfoodeng.2013.11.023

10.1016/j.ejpb.2015.07.027

10.1016/j.jfoodeng.2016.10.027

Prudencioferreira S. H., 1993, Journal of Food Science an Official Publication of the Institute of Food Technologists, 58, 378

10.1111/j.1365-2621.2009.02035.x

Riaz M. N, 2001, Agro Food Industry Hi Tech, 12, 28

Rizvi, S. S. H., and S. Mulvaney. 1992. Extrusion processing with supercritical fluids. In. US.

10.1016/j.foodchem.2007.02.042

Schoenlechner R., 2000, Grasas Y Aceites, 51, 97

Shah A. A, 2003, Hearing Research, 145, 101

10.1016/j.lwt.2013.10.042

10.1111/j.1365-2621.2006.01309.x

10.1016/j.jfoodeng.2017.06.035

Smith, J., J. R. Mitchell, and D. A. Ledward. 1982. Effect of the inclusion of polysaccharides on soya extrusion. Progress in Food & Nutrition Science.

Sokhey A. S., 1993, Cereal Chemistry, 70, 260

Sun Z, 2009, Journal of the Chinese Cereals & Oils Association, 24, 28

10.1111/j.1365-2621.1981.tb04201.x

10.1006/fstl.1996.0080

10.1080/10942910601118722

10.1517/17425247.2016.1126246

10.1111/j.1745-4549.2012.00769.x

10.1080/10942910600669899

10.1016/S0260-8774(01)00148-0

10.1016/j.meatsci.2009.08.010

10.1002/mame.200900167

Wang H., 2002, Journal of Chinese Institute of Food Science & Technology, 2, 33

Wang H. W., 2001, Chinese Cereals & Oils Association, 16, 54

10.1007/978-981-10-6175-2_2

Wang Y, 2013, Extrusion texturization properties of deffated soybean flour with protein complexes

Wei Y., 2009, Food extrusion theory and technology (the first one)

Wei Y., 2006, Transactions of the CSAE, 22, 193

Wei Y., 2009, Food extrusion theory and technology (the second one)

Wei Y., 2011, Food extrusion theory and technology (the third one)

Wei Y., 2007, Scientia Agricultura Sinica, 40, 2575

Wei Y., Zhao, 2009, Journal of the Chinese Cereals & Oils Association, 24, 20

Wild F., 2014, Agro Food Industry Hi Tech, 25, 45

Wu J, 2009, Study on the extrusion texturization technology and application of deffated peanut meal

Yang S, 2009, Effect of material properties on fibrosis soybean protein by high moisture extrusion

10.1111/j.1365-2621.2004.tb13634.x

10.1016/j.jfoodeng.2015.02.019

Zhang C, 2007, Extrusion texturization technology and mechanisms of peanut protein

Zhang C., 2007, Scientia Agricultura Sinica, 8

Zhang J., 2017, Transactions of the Chinese Society of Agricultural Engineering, 33, 275

Zhang J., 2015, Journal of the Chinese Cereals and Oils Association, 30, 135

10.1007/s10973-016-5991-8

10.1016/j.jfoodeng.2015.11.011

Zheng J, 2012, Extrusion technology texturization technology and product structure of wheat gluten

Zheng J. M., 2012, Food Science, 33, 99

Zheng Y, 2009, The study of fiber-textured extrusion technology on vegetable proteins

10.1016/j.jfoodeng.2010.04.004