Details
Original language | English |
---|---|
Pages (from-to) | 2175-2185 |
Number of pages | 11 |
Journal | Journal of the Science of Food and Agriculture |
Volume | 99 |
Issue number | 5 |
Publication status | Published - 9 Oct 2018 |
Keywords
- extruder responses, high moisture extrusion, lupin protein, meat analogue properties, protein demand
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Biotechnology
- Agricultural and Biological Sciences(all)
- Food Science
- Agricultural and Biological Sciences(all)
- Agronomy and Crop Science
- Nursing(all)
- Nutrition and Dietetics
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In: Journal of the Science of Food and Agriculture, Vol. 99, No. 5, 09.10.2018, p. 2175-2185.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - High moisture extrusion of lupin protein
T2 - influence of extrusion parameters on extruder responses and product properties
AU - Palanisamy, Megala
AU - Franke, Knut
AU - Berger, Ralf G.
AU - Heinz, Volker
AU - Töpfl, Stefan
N1 - Funding information: This study was supported by the Ministry for Science and Culture of Lower Saxony in Germany (grant # ZN 3041).
PY - 2018/10/9
Y1 - 2018/10/9
KW - extruder responses
KW - high moisture extrusion
KW - lupin protein
KW - meat analogue properties
KW - protein demand
UR - http://www.scopus.com/inward/record.url?scp=85057303621&partnerID=8YFLogxK
U2 - 10.1002/jsfa.9410
DO - 10.1002/jsfa.9410
M3 - Article
C2 - 30302760
AN - SCOPUS:85057303621
VL - 99
SP - 2175
EP - 2185
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
SN - 0022-5142
IS - 5
ER -