Add to ORKGAbstract only availableThe relationship between soy flour concentration and fiber formation in soy protein meat analogs was studied. Soy flour concentrations of 0%, 10%, 20%, and 30% (dry basis); moisture concentrations of 55% and 60%; and cooking temperatures of 174˚C and 185˚C were all examined.College of Engineering Honors Undergraduate Research Optio
The use of soy protein presently is limited mostly to animal feeds, but the markets for soy protein ...
Production factors including chopping temperature, chopping duration, protein-type, and order of ing...
The entire dissertation/thesis text is included in the research.pdf file; the official abstract appe...
Abstract only availableBy running soy protein through an extruder at high temperature and pressure, ...
High-moisture extrusion of soy protein isolate generates a highly palatable meat substitute. No syst...
Extrusion texturization is one of the most economic means of converting vegetable proteins into text...
Due to the increasing global population and unsustainable meat production, the future supply of anim...
Thesis advisor: Fu-Hung Hsieh.The entire dissertation/thesis text is included in the research.pdf fi...
Embargoed until 9 February 2023Meat analogues are plant protein-based products with similar sensory ...
Typescript (photocopy).Extrusion texturized products were prepared from untreated and modified (phys...
In this study, we investigated the effect of isochoric moisture heating on the functionalities of si...
The high-moisture extrusion of proteins from plant and animal sources should be a new way for develo...
This study investigated the relationship between the drying methods and the physicochemical properti...
Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their ...
Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their ...
The use of soy protein presently is limited mostly to animal feeds, but the markets for soy protein ...
Production factors including chopping temperature, chopping duration, protein-type, and order of ing...
The entire dissertation/thesis text is included in the research.pdf file; the official abstract appe...
Abstract only availableBy running soy protein through an extruder at high temperature and pressure, ...
High-moisture extrusion of soy protein isolate generates a highly palatable meat substitute. No syst...
Extrusion texturization is one of the most economic means of converting vegetable proteins into text...
Due to the increasing global population and unsustainable meat production, the future supply of anim...
Thesis advisor: Fu-Hung Hsieh.The entire dissertation/thesis text is included in the research.pdf fi...
Embargoed until 9 February 2023Meat analogues are plant protein-based products with similar sensory ...
Typescript (photocopy).Extrusion texturized products were prepared from untreated and modified (phys...
In this study, we investigated the effect of isochoric moisture heating on the functionalities of si...
The high-moisture extrusion of proteins from plant and animal sources should be a new way for develo...
This study investigated the relationship between the drying methods and the physicochemical properti...
Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their ...
Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their ...
The use of soy protein presently is limited mostly to animal feeds, but the markets for soy protein ...
Production factors including chopping temperature, chopping duration, protein-type, and order of ing...
The entire dissertation/thesis text is included in the research.pdf file; the official abstract appe...