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- W1973264174 abstract "Supercritical fluid extrusion, a low temperature and low shear process, was used to produce pre-gelatinized corn and potato starch-based extrudates, containing 4–10% thermosetting egg white (EW) or whey protein concentrate (WPC-34), and dried at 22–100°C. Addition of proteins reduced shrinkage of high-moisture extrudates, as indicated by increases in expansion ratio by up to 140 and 341% when the drying temperatures were 22 and 100°C, respectively. Products containing 7% EW or WPC-34 and dried at 85°C expanded best while maintaining an intact structure, with expansion ratio (∼12) and bulk density (∼0.10 g/cm 3 ) comparable to steam extrudates. The products had a unique composite and uniform microcellular structure, with average cell sizes in the range of 50-250 μm and cell density of the order of 10 6 cells/cm 3 . The classical nucleation theory and a qualitative model for cell growth and shrinkage based on glass transition temperature were used to explain the microcellular structure." @default.
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- W1973264174 date "1999-03-01" @default.
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- W1973264174 title "Structural properties of protein-stabilized starch-based supercritical fluid extrudates" @default.
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- W1973264174 doi "https://doi.org/10.1016/s0963-9969(99)00063-0" @default.
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