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

    Adavalli, Sharat Chandra (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 

    Xu, Suxuan (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 

    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, ...
  • 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 ...