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T1  - Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion 
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UR  - http://hdl.handle.net/10138/333183 
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A1  - Immonen, Mika; Chandrakusuma, Angga; Sibakov, Juhani; Poikelispaa, Minna; Sontag-Strohm, Tuula 
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Y1  - 2021 
LA  - eng 
AB  - Grain protein fractions have great potential as ingredients that contain high amounts of valuable nutritional components. The aim of this study was to study the rheological behavior of destarched oat and pea proteins and their blends in extrusion-like conditions with a closed cavity rheometer. Additionally, the possibility of producing fibrous structures with high-moisture extrusion from a blend of destarched oat and pea protein was investigated. In the temperature sweep measurement (60-160 degr... 
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KW  - closed cavity rheometer; destarched oat protein concentrate; high-moisture extrusion; SOY PROTEIN; WHEAT GLUTEN; PROCESS PARAMETERS; POLYMERIZATION; MECHANISM; BEHAVIOR; COOKING; 416 Food Science 
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