• Effect of water, rice flour and small red bean on physical properties of tapioca pearl 

    Xu, Houjie (University of Missouri--Columbia, 2015)
    This research studied the effect of water, rice flour, and small red beans on cooking qualities and texture of tapioca pearls. The gluten free benefits of this product along with the added nutritional value made possible ...
  • 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 ...
  • Inactivation of wild type bacillus spores in a soy meat analog model by extrusion cooking 

    Mwangi, Rosemary (University of Missouri--Columbia, 2008)
    The heat resistance of spores continues to be a challenge in food processing applications. Suitable methods that effectively inactivate spores without producing adverse effects on quality and nutrition of food products are ...
  • Physical and chemical attributes of a defatted soy flour meat analog 

    James, Matthew B. (University of Missouri--Columbia, 2007)
    The objective of this study was to observe how the replacement of soy protein isolate in a meat analog with defatted soy flour would affect the physical and chemical characteristics of the product. A 4x3x3 (four mixes, ...
  • Physical and Viscoelastic Properties of Calcium Alginate Gels 

    Wang, Yun (University of Missouri--Columbia, 2015)
    Calcium alginate gels have a wide variety of applications in food processing, bioengineering and pharmaceuticals due to their unique advantages. In this research, three calcium alginate gel systems including calcium ...
  • Physicochemical and sensory properties of soymilk from five soybean lines 

    Tang, Jing (University of Missouri--Columbia, 2013)
    Soymilk may provide health benefits due to its soy isoflavone compounds, polyunsaturated fatty acid compositions and fibers. The main objective of this study was to investigate the effects of soybean varieties on descriptive ...
  • Polyurethane foams containing renewable castor oil replacement 

    Xing, Rui (Biological engineer) (University of Missouri--Columbia[University of Missouri--Columbia], 2014)
    Polyurethane foams have a wide variety of commercial applications in daily life due to their unique advantages. Traditionally, polyurethane foams are made from petroleum-based polyols and isocyanates. Due to the shortage ...
  • Polyurethane foams from novel soy-based polyols 

    Tu, Yuan-Chan, 1974- (University of Missouri--Columbia, 2008)
    Polyurethane foams and molded plastic films were prepared by reacting isocyanates with polyols containing 50% of vegetable oil-based polyols and 50% of petroleum-based polyols. The vegetable oil-based polyols included ...
  • Polyurethane foams made from bio-based polyols 

    Fan, Hongyu (University of Missouri--Columbia, 2011)
    Polyurethane (PU) foams have great applications in industry. The raw materials of PU, polyol and isocyanate, are conventionally derived from petroleum. Bio-based polyols are promising substitutes for petrochemical polyols ...
  • Processing and properties of amaranth cake 

    Cheasagul, Rawin (University of Missouri--Columbia, 2012)
    The objective of this study was to investigate effect of processing conditions on the properties of puffed amaranth cakes. Amaranth grain was extruded and cut into 1-2 mm long pellets by an APV Baker twin-screw extruder ...
  • Processing and properties of quinoa cake 

    Gong, Yi (University of Missouri--Columbia, 2011)
    Quinoa is a pseudocereal originated in the Andean region. The seeds are gluten-free and are highly appreciated for their balanced composition of essential amino acids. In this study, a puffed cake product was developed ...
  • Processing and properties of ready-to-cook tekwan 

    Hayati, Ari (University of Missouri--Columbia, 2013)
    Tekwan is a traditional food from Palembang, Indonesia. The existing problem is the tedious and long preparation time before cooking of dried tekwan. This study used extrusion cooking and drying to prepare ready-to-cook ...
  • 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 ...
  • Properties of extruded white corn flour - high amylose corn starch puffs 

    Koester, Elizabeth (University of Missouri--Columbia, 2008)
    This study was conducted to determine the effect of high-amylose corn starch in corn puffs on the extrusion parameters, product and textural properties and the glass transition temperature. The data was analyzed in a ...
  • 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 ...