A theoretical model to predict the apparent viscosity of protein doughs during thermal processing involving heat induced denaturation is presented. the model allows viscosity prediction based on the effects of temperature‐time history, strain history, temperature, shear rate and moisture content. Data from several sources have been considered in investingating the performance of the model. the approach facilitates an understanding of the mechanisms associated with protein texturization during extrusion.
No takes yet. Share an insight, caveat, or question.
MORGAN et al. (1989) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: