Real-time thermal imaging of expansion dynamics during extrusion of protein-fortified snacks: Effects of nitrogen gas and protein concentration.

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作者： Siwen,Luo ^[1] ; Filiz,Koksel ^[2]

作者单位： Department of Food and Human Nutritional Sciences, University of Manitoba, Richardson Centre for Food Technology and Research, 196 Innovation Drive, Winnipeg, MB R3T 2N2, Canada. ^[1] Department of Food and Human Nutritional Sciences, University of Manitoba, Richardson Centre for Food Technology and Research, 196 Innovation Drive, Winnipeg, MB R3T 2N2, Canada. Electronic address: Filiz.Koksel@umanitoba.ca. ^[2]

关键词 Bubble coalescence Bubble collapse Bubble growth Bubble shrinkage Degree of starch conversion Gas-assisted extrusion High-protein snacks High-speed imaging Longitudinal expansion index Physical blowing agents Sectional expansion index Volumetric expansion index

主题词氮(Nitrogen);食品处理和加工(Food Handling);食品, 强化(Food, Fortified);膳食蛋白质类(Dietary Proteins);淀粉(Starch);玉米(Zea mays)

DOI 10.1016/j.foodres.2024.115349

PMID 39658153

发布时间 2024-12-10

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准确一般字义偏差语意偏离译文作用小提交