Chapter 52. Physical Properties of Protein-Carbohydrate Sheets Produced by a Twin-Screw Extruder

  1. Dr. David S. Reid President4,
  2. Dr. Tanaboon Sajjaanantakul5,
  3. Dr. Peter J. Lillford6,
  4. Dr. Sanguansri Charoenrein7
  1. R. A. Talja1,
  2. K. Pehkonen2,
  3. K. Jouppila1,
  4. Y. H. Roos3

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch52

Book Title

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Additional Information

How to Cite

Talja, R. A., Pehkonen, K., Jouppila, K. and Roos, Y. H. (2010) Physical Properties of Protein-Carbohydrate Sheets Produced by a Twin-Screw Extruder, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch52

Editor Information

  1. 4

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 5

    Kasetsart University, Thailand

  3. 6

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 7

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Department of Food Technology, University of Helsinki, Helsinki, Finland

  2. 2

    Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland

  3. 3

    School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

SEARCH

CHAPTER TOOLS

Get PDF (630K)

Options for accessing this content:

  • If you have access to this content through a society membership, please first log in to your society website.
  • Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
  • You can purchase online access to this Chapter for a 24-hour period (price varies by title)
    • If you already have a Wiley Online Library or Wiley InterScience user account: login above and proceed to purchase the article.
    • New Users: Please register, then proceed to purchase the article.

If your institution is a registered Wiley Online Library customer, you can log in under your institution's name to see our content. This access is provided by Shibboleth or Athens.

Type your institution's name in the box below. If your institution is a Wiley customer, it will appear in the list of suggested institutions.

Please register to:

  • Save publications, articles and searches
  • Get email alerts
  • Get all the benefits mentioned below!

Register now >

Get PDF (630K)