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Showing 1 to 2 of 2 for “"back extrusion test"”.
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Textural properties of coagulated milk products containing soy protein
… of nonfat milk coagulum, which was measured by back-extrusion test before syneresis had occurred. Soy protein modified to increase negative charges (acetylation, succinylation and alkylation) or modified by bulky neutral reagents (N-ethylmaleimide, glycine methyl ester and carbodiimide) lowered …
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Tannin – starch interplay: Investigating the impact of grape tannins on the properties of various starches : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
… starch molecules was ranging within 40-70 µm. Back extrusion textural properties were analyzed to notice the effect of tannins on the starch properties such as firmness, consistency, cohesiveness and index of viscosity. For corn and pea starch-tannin complexes, a decrease in the firmness and …