Effects of high temperature, high pressure, and high shear during extrusion on maize starch-fish protein extrudates: Based on physical properties and multiscale structure
Jing Yu, Yuqing Xu, Xin Tu, Songgang Xia, Yong Xue, Changhu Xue
Topics & Concepts
ExtrusionStarchFish <Actinopterygii>High pressureCorn starchShear (geology)Maize starchFood scienceExtrusion cookingMaterials scienceChemistryChemical engineeringComposite materialThermodynamicsFisheryBiologyEngineeringPhysicsFood composition and propertiesProteins in Food SystemsMeat and Animal Product Quality