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Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert

Caren Tanger, Florian Schmidt, F. Utz, Johanna Kreißl, Corinna Dawid, Ulrich Kulozik

2021Innovative Food Science & Emerging Technologies21 citationsDOI

Topics & Concepts

ExtrusionPea proteinSpray dryingFood scienceWhey proteinParticle sizeChemistryFlavourExtrusion cookingMaterials scienceChemical engineeringChromatographyComposite materialEngineeringPhysical chemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality
Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert | Litcius