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Journal Abstract Search

253 related items for PubMed ID: 28317726

  • 1. Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour.
    Teba CD, Silva EM, Chávez DW, Carvalho CW, Ascheri JL.
    Food Chem; 2017 Aug 01; 228():287-296. PubMed ID: 28317726
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  • 2. Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean.
    Mayachiew P, Charunuch C, Devahastin S.
    J Food Sci; 2015 Dec 01; 80(12):E2782-91. PubMed ID: 26523755
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  • 4. Rheology and microstructure of binary mixed gel of rice bran protein-whey: effect of heating rate and whey addition.
    Rafe A, Vahedi E, Hasan-Sarei AG.
    J Sci Food Agric; 2016 Aug 01; 96(11):3890-6. PubMed ID: 26696599
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  • 7. Effects of rice protein, soy isolate protein, and whey concentrate protein on the digestibility and physicochemical properties of extruded rice starch.
    Bao H, Liu Q, Yang Y, Xu L, Zhu K, Jin Z, Jiao A.
    J Food Sci; 2023 Mar 01; 88(3):1159-1171. PubMed ID: 36704898
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  • 8. Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates.
    Sebio L, Chang YK.
    Nahrung; 2000 Apr 01; 44(2):96-101. PubMed ID: 10795575
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  • 9. Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments.
    Albarracín M, Talens P, Martínez-Navarrete N, González RJ, Drago SR.
    Food Sci Technol Int; 2016 Jun 01; 22(4):333-42. PubMed ID: 26283712
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  • 17. Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking.
    Luo S, Koksel F.
    J Food Sci; 2020 Sep 01; 85(9):2688-2698. PubMed ID: 32856311
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  • 20. Texturized dairy proteins.
    Onwulata CI, Phillips JG, Tunick MH, Qi PX, Cooke PH.
    J Food Sci; 2010 Mar 01; 75(2):E100-9. PubMed ID: 20492229
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