[1]李裏特,劉誌勝.大豆蛋白營養品質和生理功能研究進展[J].中國食物與營養,1999,(4):21~23
[2]徐超,王曉紅等.大豆蛋白和高鈣攝入對高血膽固醇模型大鼠血脂水平的影響[J].中華預防醫學雜誌,2001,8:318~321
[3]周春暉,黃惠華等.大豆蛋白生理保健作用研究進展[J].糧食與油脂,2001,(2):37~39
[4]中華人民共和國衛生部.中國居民營養與健康現狀[J].中國心血管病研究雜誌,2004,2(12):919~922
[5]Riaz M N.Extruders in Food Applications[M].CRC Press, 2000
[6]Harper J M.Extrusion of Foods[M].CRC Press Boca Raton, Fla, 1981
[7]Harper J M.Extrusion texturization of foods[J].Food Technol, 1986, 40(3): 70~76
[8]Swientek B.Extrusion yields fibrous, meat-like products[J].Prepared Foods, 2000, 169(1): 53~54
[9]Akdogan H.High moisture food extrusion[J].International Journal of Food Science & Technology, 1999, 34(3): 195~207
[10]Cheftel J C, Kitagawa M, Queguiner C.New protein texturization processes by extrusion cooking at high moisture levels[J].Food Reviews International, 1992, 8(2): 235~275
[11]Choudhury G S, Moir M A, Gogoi B K.High moisture extrusion: possibilities and prospects[J].Advances in Food Engineering (Proceed.4th Conf.Food Eng.), 1997 : 117~124
[12]Li Y H,A, Dep A E.Texturization of soy protein with wheat starch at high moisture conditions using a twin screw extruder.[J].1996 IFT annual meeting: book of abstracts, 1996
[13]Lin S H,A, Correspondence R F.Texture and chemical characteristics of soy protein meat analog extruded at high moisture[J].Journal of Food Science, 2000, 65(2): 264~269
[14]Lin S, Huff H E, Hsieh F.Extrusion process parameters, sensory characteristics, and structural properties of a high moisture soy protein meat analog[J].J.Food Sci, 2002, 67(3): 1066~1072
[15]Liu S X, Peng M, Tu S, et al.Development of a New Meat Analog Through Twin-Screw Extrusion of Defatted Soy Flour-lean Pork Blend[J].Food Science and Technology International, 2005, 11(6): 463~470
[16]Hayakawa I.Food processing by ultra pressure twin-screw extrusion[M].1992
[17]Hayashi N, Abe H, Hayakawa I, et al.Texturization of dehulled whole soybean with a twin screw extruder and texture evaluation[A].In: Food Processing by Ultra High Pressure Twin-Screw Extrusion [M].Technomic Publishing Co, Hayakawa A.1992
[18]王洪武,林炳鑒.複合組織蛋白擠壓加工工藝的初步研究[J].農業工程學報, 2004, 20(4): 54~58
[19]王洪武,周建國.雙螺杆擠壓機工藝參數對組織蛋白的影響[J].中國糧油學報, 2001, 16(2): 54~58
[20]趙團結,蓋鈞鎰.栽培大豆起源與演化研究進展[J].中國農業科學, 2004, 37(7): 952~962
[21]Singh R J, Hymowitz T.Soybean genetic resources and crop improvement[J].Genome, 1999, 42: 605~616
[22]傅翠真,常汝鎮,邱麗娟.中國大豆品種營養品質評價[J].中國食物與營養, 2000, (3): 12~13
[23]Utsumi S, Matsumura Y, Mori T, Structure-function relationships of soy proteins.Food Proteins and Their Applications [J].lnstitus National de la Recherche Agronomique Centre de Recherche de Tours Nouzilly France 1997, 257~291
[24]D F.Recent progress in research and technology Oil soybeans[J][J].Food Science and Technology Research, 2001, 7(1): 8~16
[25]黃友如,裘愛泳,華欲飛.大豆蛋白結構與功能的關係[J].中國油脂, 2004, 29(11): 24~28
[26]Young V R, Pellett P L.Protein evaluation, amino acid scoring and the Food and Drug Administrations proposed food labeling regulations.[J].J Nutr, 1991, 121(1): 145~150
[27]Schaafsma G.The Protein Digestibility-Corrected Amino Acid Score[J].The Journal of Nutrition, 2000, 130(7): 1865~1867
[28]李裏特,劉誌勝.大豆蛋白營養品質和生理功能研究進展[J].中國食物與營養, 1999, (04): 21~23
[29]Endres J G.Soy Protein Products: Characteristics, Nutritional Aspects, and Utilization[M].AOCS Press, 2001
[30]Kato A, Fujisawa N, Matsudomi N.Improvement of the Functional Properties of Soy Protein by Spontaneous Deamidation Occurred in a Low Water Activity[R].SOY PROTEIN RESEARCH COMMITTEE(Japan).1995, 16: 104~108
[31]Wu W U, Hettiarachchy N S, Qi M.Hydrophobicity, solubility, and emulsifying properties of soy protein peptides prepared by papain modification and ultrafiltration[J].J Amer Oil Chemists Soc, 1998, 75(7): 845~850
[32]S L E, Hajos G, T M S.Functional properties of the enzymatically modified soya protein isolate[J].Acta alimentaria (Acta aliment.) ,1997, 26: 279~285
[33]Jung S, Lamsal B P, Stepien V, et al.Functionality of soy protein produced by enzyme-assisted extraction[J].J.AOCS, 2006, 83(1): 71~78
[34]Tandang M R, Atsuta N, Maruyama N, et al.Evaluation of the solubility and emulsifying property of soybean proglycinin and rapeseed procruciferin in relation to structure modified by protein engineering[J].J.Agric.Food Chem.,2005, 53(22): 8736~8744
[35]CODEX STAN 175-1989.General Standard for Soy Protein Products (SPP)[S]
[36]Ribotta P D, Arnulphi S A L A E.Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour[J].Journal of the Science of Food and Agriculture, 2005, 85(11): 1889~1896
[37]HOJILLA-EVANGELISTA M P, SESSA D J, MOHAMED A.Functional properties of soybean and lupin protein concentrates produced by ultrafiltration-diafiltration[J].Journal of the American Oil Chemists Society, 2004, 81(12): 1153~1157
[38]WANG H, JOHNSON L A, WANG T.Preparation of soy protein concentrate and isolate from extruded-expelled soybean meals[J].Journal of the American Oil ChemistsSociety, 2004, 81(7): 713~717
[39]華穀飛,顧玉興.功能性大豆濃縮蛋白的性能及應用研究[J].中國油脂, 1997, 22(1): 22~24
[40]L H L, Boye J I, Arcand Y.Composition and Functional Properties of Soy Protein Isolates Prepared Using Alternative Defatting and Extraction Procedures[J].Journal of food science, 2006, 71(3): 137
[41]Chove B E, Grandison A S, Lewis M J.Emulsifying properties of soy protein isolate fractions obtained by isoelectric precipitation[J].J Sci Food Agric, 2001, 81(8): 759~763
[42]Wagner J R, Sorgentini D A, A M C.Thermal and electrophoretic behavior, hydrophobicity, and some functional properties of acid-treated soy isolates[J].J.Agric.Food Chem.,1996, 44(7): 1881~1889
[43]黃友如,華欲飛,裘愛泳.醇洗豆粕對大豆分離蛋白功能性質的影響 (Ⅰ)—凝膠性能[J].中國油脂, 2003, 28(10):23~27
[44]Petruccelli S, Anon M C.Relationship between the Method of Obtention and the Structural and Functional Properties of Soy Proteins Isolates.1.Structural and Hydration Properties[J].J.Agric.Food Chem., 1994, 42(10): 2161~2169
[45]劉紅武.食品擠壓技術[J].食品科學, 2000, 21(012): 184~187
[46]張裕中,王景,食品擠壓加工技術與應用[M].北京:中國輕工業出版社,1998
[47]Riaz M N.Extruders in Food Applications[M].CRC Press, 2000
[48]Yeh A N, Hwang S.Effect of screw profile on extrusion-cooking of wheat flour by a twin-screw extruder[J].International journal of food science & technology,1992, 27(5): 557~563
[49]Faller J F,A, Dep F S.Physical and sensory characteristics of extruded corn/soy breakfast cereals.[J].Journal of Food Quality, 2000, 23(1): 87~102
[50]Robert B.Breakfast cereals: processed grains for human consumption[J].Cereal Food World, 1987, 32(3): 241~243
[51]Frame N D.The Technology of Extrusion Cooking[M].Aspen Publishers, 1994
[52]吳衛國,楊偉麗,唐書澤等.雙螺杆擠壓機操作參數對早餐穀物產品特性影響的研究[J].食品科學, 2005, 26(4): 150~155
[53]Crowe T W, Johnson L A.Twin-screw extrusion texturization of extruded-expelled soybean flour[J].Journal of the American Oil Chemists Society,2001, 78(8): 781~786
[54]DAHL S R, VILLOTA R.Twin-screw extrusion texturization of acid and alkali denatured soy proteins[J].Journal of food science, 1991, 56(4): 1002~1007
[55]Frame N D.The Technology of Extrusion Cooking[M].Aspen Publishers, 1994
[56]Screw-extrusion of chocolate and other fat-containing confectionery materials.In:US Patent 6051267: 2000
[57]Lesko A J, Degady M, Continuous production of chewing gum using corotating twin screw extruder.USA Patents: 1991
[58]Pecz B, Radnoczi G, Cassette S, et al.Water soluble oxidized starches by peroxide reactive extrusion[J].Industrial Crops and Products, 1997, 7(1): 45~52
[59]H N E.Functional properties of pregelatinized and cross-linked cassava starch obtained by extrusion with sodium trimetaphosphate[J].Carbohydrate Polymers, 2001, (45): 347~353
[60]Wang L, Shogren R L, Willett J L.Preparation of starch succinates by reactive extrusion[J].Strke, 1997, 49(3): 116~120
[61]Kahlon T S, Edwards R H, Chow F I.Effect of extrusion on hypocholesterolemic properties of rice, oat, corn, and wheat bran diets in hamsters[J].Cereal chemistry,1998, 75(6): 897~903
[62]Lucas E W.Oilseeds: Extrusion for solvent extraction[J].J.Am.Oil Chem.Soc., 1988, (65): 1109~1114
[63]申德超.膨化啤酒輔料釀造啤酒的試驗研究[J].農業工程學報, 2002, 18(2):123~126
[64]陳瑩.醇法大豆濃縮蛋白擠壓組織化的研究[D].無錫輕工業學院博士論文, 1991
[65]Heywood A A, Myers D J, Bailey T B, et al.Effect of value-enhanced Texturized soy protein on the sensory and cooking properties of beef patties[J].Journal of the American Oil Chemists Society,2002, 79(7): 703~707
[66]Yanez E V.Texturization of sunflower/soy flour mixtures: chemical and nutritive evaluation[J].Journal of Food Science, 1979, 44(6): 1714~1716
[67]Sun Y, Muthukumarappan K.Changes in functionality of soy based extrudates during single-screw extrusion processing[J].International Journal of Food Properties,2002, 5(2): 379~389
[68]Riaz M N.Textured Soy Protein and its Uses[J].Agro-Food Ind.Hi-Tech, 2001, 3(12): 28~31
[69]Mermelstein N H.Extrusion of ingredients.[J].Food Technology, 2000, 54(3): 92~93
[70]康立寧,魏益民.大豆蛋白及其組織化技術[J].食品科學, 2004, 25(z1): 112~116
[71]Hayakawa I,A, CH-Basel S T.Food processing by ultra high pressure twin-screw extrusion.[M].Technomic Publishing Co,1992
[72]Meuser F, van L B.System analytical model for the extrusion of starches [A].In: Zeuthen P, Chefiel JC, et al.Thermal processing and quality of foods[M].London and New York: Elsevier Applied Science Publishers, 1984.175~179
[73]Lin S, Huff H E, Hsieh F.Extrusion process parameters, sensory characteristics, and structural properties of a high moisture soy protein meat analog[J].J.Food Sci.,2002, 67(3): 1066~1072
[74]Fernandes M S, Wang S H, Ascheri J L, et al.Effect of extrusion temperature in water absorption, solubility and dispersibility of pre-cooked corn-soybean (70: 30) flours[J].Ciência e Tecnologia de Alimentos, 2003, 23(2): 234~239
[75]Seker M.Selected properties of native or modified maize starch/soy protein mixtures extruded at varying screw speed[J].Journal of the Science of Food and Agriculture,2005, 85(7): 1161~1165
[76]Crowe T W, Johnson L A.Twin-screw extrusion texturization of extruded-expelled soybean flour[J].Journal of the American Oil Chemists Society,2001, 78(8): 781~786
[77]Dahl S R, Villota R.Effect of thermal denaturation on the texturization of soybean protein via twin-screw extrusion[J].Canadian Institute of Food Science and Technology journal,1991, 24(3~4): 143~150
[78]Ning L V.Influence of 7S and 11S globulins on the extrusion performance of soy protein concentrates[J].Journal of Food Processing & Preservation, 1994, 18(5): 421~436
[79]Liu S X, Peng M, Tu S, et al.Development of a New Meat Analog Through Twin-Screw Extrusion of Defatted Soy Flour-lean Pork Blend[J].Food Science and Technology International,2005, 11(6): 463~470
[80]Park J, Rhee K S, Kim B K, et al.Single-screw extrusion of defatted soy flour, corn starch and raw beef blends[J].J Food Sci.,1993, 58(1): 9~20
[81]Yuryev V P, Zasypkin D V, Alexeev V V, et al.Expansion ratio of extrudates prepared from potato starch-soybean protein mixtures[J].Carbohydrate Polymers, 1995, 26(3): 215~218
[82]Nwabueze T U.Effect of process variables on trypsin inhibitor activity (TIA), phytic acid and tannin content of extruded African breadfruit-corn-soy mixtures: a response surface analysis[J].LWT - Food Science & Technology, 2007, 40(1): 21~29
[83]Cherry J P.Protein functionality in foods[M].American Chemical Society Washington, DC, 1981
[84]Harper J M.Extrusion of Foods[M].CRC Press Boca Raton, Fla, 1981
[85]陳瑩,沈蓓英.蛋白質的擠壓組織化改性:大豆蛋白在擠壓過程中的物理,化學變化[J].華東理工大學學報(自然科學版), 1994, 20(6): 758~763
[86]Chen-Lung, Been Chu.Lipid-protein and lipid-starch interactions during extrusion of soy protein isolate and rice flour blend.[J].Food Science, Taiwan, 1995, 22(6): 714~721
[87]Chi-Tang H, Izzo M T, Lipid-protein and lipid-carbohydrate interactions during extrusion.In Food Extrusion Science and Technology, MARCEL DEKKER, INC: New York, 1992.415~426
[88]Ning L.Texturization of soy protein via twin-screw extrusion(D).University of Illinois at Urbana-Champaign, 1993
[89]TARANTO M V, KUO C M, RHEE K C.Possible Role of the Crude Fiber of Soy Flour in Texture Formation During Nonextrusion Texturization Processing[J].Journal of Food Science, 1981, 46(5): 1470~1477
[90]Sheard P R, Ledward D.Macromolecular changes associated with the heat treatment of soya isolate[J].Journal of Food Technology, 1986, 21: 55~60
[91]Smith J, Mitchell J R, Ledward D A.Effect of the inclusion of polysaccharides on soya extrusion[J].Prog Food Nutr Sci, 1982, 6: 139~147
[92]Boison G, Taranto M V, Cheryan M.Extrusion of defatted soy flour-hydrocolloid mixtures Effect of operating parameters on selected textural and physical properties[J].Journal of Food Technology, 1983, 18: 719~730