Browsing 2007 Theses (MU) by Thesis Advisor "Hsieh, Fu-hung"
Now showing items 1-4 of 4
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Extrusion and physicochemical properties of soy-whey protein meat analog
(University of Missouri--Columbia, 2007)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] 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 ... -
Fibrous soy protein meat analog from low moisture twin-screw extrusion
(University of Missouri--Columbia, 2007)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] 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 ... -
Physical and chemical attributes of a defatted soy flour meat analog
(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, ... -
Protein-protein interaction of soy protein isolate from extrusion processing
(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 ...