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 and
  4. Dr. Sanguansri Charoenrein7
  1. R. A. Talja1,
  2. K. Pehkonen2,
  3. K. Jouppila1 and
  4. Y. H. Roos3

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch52

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

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

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

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Keywords:

  • Protein Physical Properties - protein-carbohydrate sheets;
  • protein-carbohydrate sheets - Na-caseinate-trehalose- lactose sheets;
  • protein-carbohydrate sheets mechanical and oxygen permeability (OP) properties;
  • Protein-carbohydrate sheets preparation - twin screw extruder;
  • low-moisture food ingredients encapsulation - protein-carbohydrate films/matrices;
  • water - hydrophilic protein-carbohydrate matrices plasticization;
  • limonene encapsulation matrix in freeze drying - gum arabic

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • Conclusions

  • Acknowledgment

  • References