0000000000255325
AUTHOR
Christine Alchamieh
Viscosity of artificial bolus of high protein extruded snacks
Pulse legumes (pea, lentil, faba bean) are excellent source of proteins (20-30% db), dietary fibers (10-30%), and starch (40-55%). The formulation of gluten-free extruded snacks made entirely from pulse legumes is an interesting way to introduce legumes to young people. Due to the reactivity of protein components under thermomechanical treatment, extrusion can produce cellular structures with various texture and starch-protein composite morphology. In turn, the morphology of parietal material governs masticatory performances. For the first time, the interaction coefficient between bolus and saliva was determined by taking into account multi-scale structure of high-protein solid foams. The p…
Chewing behavior of high-protein expanded pea flour
Chewing behavior of high-protein expanded pea flour. 5. international conference on Food oral processing
Viscosité des bols alimentaires issues de protéagineux extrudés
Viscosité des bols alimentaires issues de protéagineux extrudés. 53. Congrès du GFR (Groupe Français de Rhéologie)
Phenomenological model of oral processing of high-protein extruded pea flour
Phenomenological model of oral processing of high-protein extruded pea flour . 32. EFFoST International Conference