Analysis of the reaction behavior of highly concentrated plant proteins in extrusion-like conditions

著录项

• 来源
  《Innovative Food Science & Emerging Technologies》 |2017年第2017期|共6页
• 作者

  M.A. Emin; M. Quevedo; M. Wilhelm; H.P. Karbstein;

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• 作者单位

  Institute of Process Engineering in Life Sciences Section of Food Process Engineering Karlsruhe Institute of Technology;

  Institute of Process Engineering in Life Sciences Section of Food Process Engineering Karlsruhe Institute of Technology;

  Institute for Chemical Technology and Polymer Chemistry Karlsruhe Institute of Technology;

  Institute of Process Engineering in Life Sciences Section of Food Process Engineering Karlsruhe Institute of Technology;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  Extrusion; Protein structuring; Reaction behavior; Concentrated proteins; Meat analogs;

  机译：挤出;蛋白质结构;反应行为;浓缩蛋白;肉类类似物;