Preparation and Characterization of Extruded Yam Starch–Soy Protein Isolate Complexes and Their Effects on the Quality of Dough

Extrusion is a method of processing that changes the physicochemical and rheological properties of starch and protein under specific temperature and pressure conditions. In this study, twin-screw extrusion technology was employed to prepare yam starch–soy protein isolate complexes. The structure and...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Foods
المؤلفون الرئيسيون: Miaomiao Shi, Xuena Dong, Yanqiu Cheng, Xiaolong Ji, Yanqi Liu, Yizhe Yan
التنسيق: مقال
اللغة:الإنجليزية
منشور في: MDPI AG 2023-01-01
الموضوعات:
yam starch
soy protein isolate
extrusion
complexes
dough
الوصول للمادة أونلاين:https://www.mdpi.com/2304-8158/12/2/360

الانترنت

https://www.mdpi.com/2304-8158/12/2/360

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