【摘要】 本文综述了双螺杆食品挤压蒸煮研究的进展,包括大豆蛋白的挤压组织化机理、流变性能、挤出理论、挤出机头和食品挤出试验的系统分析模型,主要是针对大豆蛋白质物料。更多还原

【Abstract】 The developing trends of food extrusion-cooking were reviewed from five aspects. The aspects include the machanism for soya protein texturization, therheological property of soya protein doughs, the extrusion theory, the extrusion die, and the systematic model for extrusion-cooking experiment.更多还原