A GENERALIZED VISCOSITY MODEL FOR EXTRUSION of PROTEIN DOUGHS1
- 30 January 1989
- journal article
- Published by Wiley in Journal of Food Process Engineering
- Vol. 11 (1) , 55-78
- https://doi.org/10.1111/j.1745-4530.1989.tb00022.x
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Viscosity modelling of dough in extrusionInternational Journal of Food Science & Technology, 1986
- EFFECTS OF HEAT TREATMENT AND PROTEIN CONCENTRATION ON THE RHEOLOGY OF BOVINE PLASMA PROTEIN SUSPENSIONSJournal of Food Science, 1978
- A REVIEW OF FUNDAMENTAL AND ENGINEERING ASPECTS OF EXTRUSION OF BIOPOLYMERS IN A SINGLE‐SCREW EXTRUDERJournal of Food Process Engineering, 1978
- VISCOSITY OF AN INTERMEDIATE MOISTURE DOUGHJournal of Food Process Engineering, 1978
- Prediction of polyethylene melt rheological properties from molecular weight distribution data obtained by gel permeation chromatographyPolymer Engineering & Science, 1976
- Characterization of the time‐temperature‐viscosity behavior of curing B‐staged epoxy resinPolymer Engineering & Science, 1975
- MODELING A FORMING FOODS EXTRUDERJournal of Food Science, 1974
- Effect of Extruder Geometry on Torque and FlowTransactions of the ASAE, 1973
- Analysis of Flow Properties in Relation to Molecular Parameters for Polymer MeltsTransactions of the Society of Rheology, 1965
- The Application of the Theory of Absolute Reacton Rates to Proteins.Chemical Reviews, 1939