Structural and Rheological Characteristics of Alginate from Sargassum cristaefolium Extracted by Twin Screw Extruder
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Aquatic Food Product Technology"
DOI: 10.1080/10498850.2019.1665603
Abstract: ABSTRACT This study aimed to investigate the effects of process extrusion on the characteristics of Sargassum cristaefolium sodium alginate (SCSA) extracted using twin-screw extruder. Box-Behnken Design (BBD) from response surface methodology (RSM) was established to… read more here.
Keywords: screw extruder; temperature screw; twin screw; sargassum cristaefolium ... See more keywords
Study of the Impact of Operating Parameters and the Addition of Fat on the Physicochemical and Texture Properties of Extruded Snacks
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DOI: 10.3390/foods14081307
Abstract: This study investigated the effects of extrusion parameters (barrel temperature, screw speed) and oil content on the physicochemical and textural properties of corn flour-based snacks, using a Box–Behnken response surface design. Significant predictive models (adjusted… read more here.
Keywords: texture; screw speed; content; temperature screw ... See more keywords