Effect of Screw speed, Temperature and Moisture on Physicochemical Properties of Corn Gluten Meal Extrudate.

Miaojie Xu,Xinrui Zhang, Yingying Zhang,Jieru Wang,Juyang Li,Yayun Hu,Shan Cao,Guangzhong Luan

Journal of the science of food and agriculture（2023）

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摘要

It can be concluded that corn gluten meal is extrudable, whose textural and physicochemical properties vary as functions of the extruding parameters, providing diversity for its potential applications. This article is protected by copyright. All rights reserved.

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关键词

Corn gluten meal,extrusion,operating parameters,physicochemical property,texturization

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