Some Rheological Characteistics of Soy Extrudates in Tension
- 1 January 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (1), 207-211
- https://doi.org/10.1111/j.1365-2621.1981.tb14565.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Linearization of Relaxation and Creep Curves of Solid Biological MaterialsJournal of Rheology, 1980
- EARLY INDICATIONS OF FAILURE IN LARGE COMPRESSIVE DEFORMATION OF SOLID FOODSJournal of Food Science, 1980
- A model for creep and early failureMaterials Science and Engineering, 1979
- Food extrusionC R C Critical Reviews in Food Science and Nutrition, 1979
- CHARACTERIZATION OF THE STRESS RELAXATION CURVES OF SOLID FOODSJournal of Food Science, 1979
- Texturized proteins: Fabrication, flavoring, and nutrition∗C R C Critical Reviews in Food Science and Nutrition, 1978
- STRUCTURAL AND MECHANICAL PROPERTIES OF TEXTURED PROTEINSJournal of Texture Studies, 1978
- PHYSICO‐CHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATIONJournal of Texture Studies, 1978
- An empirical method for estimation of the yield stress from relaxation dataMaterials Science and Engineering, 1978
- Texture — Strueture Relationships in Texturized Soy Protein II. Textural Properties and Ultrastructure of an Extruded Soybean ProductCanadian Institute of Food Science and Technology Journal, 1972