Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture
Siwen Luo, Filiz Köksel
Topics & Concepts
ExtrusionMicrostructureDie swellTexture (cosmology)ShrinkageFood scienceMaterials scienceExtrusion cookingProcess engineeringComputer scienceComposite materialChemistryEngineeringImage (mathematics)Artificial intelligenceFood composition and propertiesPolymer Foaming and CompositesProteins in Food Systems