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University of Illinois at Urbana-Champaign
Modification of soy-wheat protein functionality by co-precipitation and its extrusion performances
Abstract
dc:descriptionThis investigation will compare the functional characteristics of native, co-precipitated and blended proteins. Experiments will be designed to better understand the mechanisms involved in the texture formation of the co-precipitated protein, and determine the most suitable conditions and compositions for co-precipitation leading to better textured products.
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Food Science
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2011
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Chen, Tae-An
- Contributors dc:contributor
-
- Wei, Lun-Shin
Subjects
dc:subject × 1Rights
dc:rights- Statement dc:rights
-
- Copyright 1994 Chen, Tae-An
- Language dc:language
- eng
Identifiers
dc:identifier.*- Identifier
-
AAI9503161
(UMI)AAI9503161 - OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/19115