Identifying changes in soybean protein properties during high-moisture extrusion processing using dead-stop operation

Examination of the secondary structure of proteins by deconvolved FTIR spectra

D. Michael Byler, H. Susi · Biopolymers · 1986 · 3K citations

Life Sciences, Biochemistry, Biophysics +14

Protein–Protein Interactions during High-Moisture Extrusion for Fibrous Meat Analogues and Comparison of Protein Solubility Methods Using Different Solvent Systems

KeShun Liu, Fu‐Hung Hsieh · Journal of Agricultural and Food Chemistry · 2008 · 353 citations

Agriculture, Biochemistry, Food Science +14

Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content

Feng Liang Chen, Yi Wei, Bo Zhang · LWT · 2010 · 282 citations · Full text

Agriculture, Biochemistry, Food Science +15

New protein texturization processes by extrusion cooking at high moisture levels

J.C. Cheftel, Masahiko Kitagawa, Claire Queguiner · Food Reviews International · 1992 · 264 citations

Agriculture, Food Science, Food Engineering +16

High moisture food extrusion

Hülya Akdoğan · International Journal of Food Science & Technology · 1999 · 264 citations · Full text

Agriculture, Food Science, Food Engineering +14