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Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion
Research article (Food Science and Biotechnology, 2022) · cited 33× · AI/ML
Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion
Summary
Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion is a scholarly article[1].
Key Facts
Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion's instance of is recorded as scholarly article[2].
References
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-screw-speed-and-die-temperature-on-physicochemical-textural-and-morphological-properties-of-soy-protein-isolat
MLA“Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-screw-speed-and-die-temperature-on-physicochemical-textural-and-morphological-properties-of-soy-protein-isolat.
BibTeX@misc{4ortxyz_effect-of-screw-speed-and-die-temperature-on-physicochemical-textural-and-morphological-properties-of-soy-protein-isolat_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-screw-speed-and-die-temperature-on-physicochemical-textural-and-morphological-properties-of-soy-protein-isolat}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion — https://4ort.xyz/entity/effect-of-screw-speed-and-die-temperature-on-physicochemical-textural-and-morphological-properties-of-soy-protein-isolat (retrieved 2026-05-24)
