• Extrusion and physicochemical properties of soy-whey protein meat analog 

    Adavalli, Sharat Chandra (University of Missouri--Columbia, 2007)
    Soy and whey proteins are two finest proteins due to their nutritional and health benefits. To reap these benefits it is essential to use them in products that are palatable and readily acceptable by consumers such as ...
  • Fibrous soy protein meat analog from low moisture twin-screw extrusion 

    Xu, Suxuan (University of Missouri--Columbia, 2007)
    Mixtures of soy protein isolate (SPI), defatted soy flour, and wheat flour were extruded at 34% (w.b.) moisture using a twin-screw extruder. A 3x3x3 factorial experiment with two replications was conducted. Properties of ...
  • Properties of extruded snacks containing tomato and garlic 

    Razi, Muhamad Alif (University of Missouri--Columbia, 2013)
    Tomato and garlic may provide health benefits due to their bioactive compounds and fibers. The main objective of this study was to investigate the effects of tomato (0, 4, 8%), screw speed (200, 275, 350 rpm), and feed ...
  • Protein-protein interaction of soy protein isolate from extrusion processing 

    Chiang, Angela (University of Missouri--Columbia, 2007)
    The effects of various extrusions on protein-protein interactions in soy protein isolate were investigated. Soy protein isolate and wheat starch at 9:1 ration were extruded at 35% and 60% moisture content and 124.2, 134 ...