Effects of protein-lipid and starch-lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid
Summary The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to biodegradable packaging. In this article, the formation of starch–lipid and lipid–protein complexes that occurred during the extrusion cooking of...
Saved in:
| Published in | International journal of food science & technology Vol. 51; no. 5; pp. 1063 - 1074 |
|---|---|
| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Oxford
Blackwell Publishing Ltd
01.05.2016
Wiley Subscription Services, Inc Wiley |
| Subjects | |
| Online Access | Get full text |
Cover
Loading…
| Abstract | Summary
The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to biodegradable packaging. In this article, the formation of starch–lipid and lipid–protein complexes that occurred during the extrusion cooking of wheat flour with the addition of fatty acids was studied. Results showed that the highest barrel temperature (128.3 °C) promoted the formation of starch–lipid complexes in samples made up of wheat starch and wheat flour with the addition of fatty acids. The maximum formation of protein–lipid complexes (68% fatty acid bound to protein) was observed at the highest barrel temperature and water feed content (<22%). This study is a prerequisite for the optimisation of production of expanded extrudates made up of wheat flour and fatty ingredients and for the study of a biodegradable packaging based on by‐product of milling wheat (and fat).
Breaking strength (N mm−2) values as a function of barrel temperature and water feed content of extrudates made up wheat starch (a); wheat starch and oleic acid (b); wheat flour (c); and wheat flour added of acid oleic (d). |
|---|---|
| AbstractList | The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to biodegradable packaging. In this article, the formation of starch-lipid and lipid-protein complexes that occurred during the extrusion cooking of wheat flour with the addition of fatty acids was studied. Results showed that the highest barrel temperature (128.3 degrees C) promoted the formation of starch-lipid complexes in samples made up of wheat starch and wheat flour with the addition of fatty acids. The maximum formation of protein-lipid complexes (68% fatty acid bound to protein) was observed at the highest barrel temperature and water feed content (<22%). This study is a prerequisite for the optimisation of production of expanded extrudates made up of wheat flour and fatty ingredients and for the study of a biodegradable packaging based on by-product of milling wheat (and fat). The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to biodegradable packaging. In this article, the formation of starch-lipid and lipid-protein complexes that occurred during the extrusion cooking of wheat flour with the addition of fatty acids was studied. Results showed that the highest barrel temperature (128.3 degree C) promoted the formation of starch-lipid complexes in samples made up of wheat starch and wheat flour with the addition of fatty acids. The maximum formation of protein-lipid complexes (68% fatty acid bound to protein) was observed at the highest barrel temperature and water feed content (<22%). This study is a prerequisite for the optimisation of production of expanded extrudates made up of wheat flour and fatty ingredients and for the study of a biodegradable packaging based on by-product of milling wheat (and fat). Breaking strength (N mm super(-2)) values as a function of barrel temperature and water feed content of extrudates made up wheat starch (a); wheat starch and oleic acid (b); wheat flour (c); and wheat flour added of acid oleic (d). Summary The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to biodegradable packaging. In this article, the formation of starch–lipid and lipid–protein complexes that occurred during the extrusion cooking of wheat flour with the addition of fatty acids was studied. Results showed that the highest barrel temperature (128.3 °C) promoted the formation of starch–lipid complexes in samples made up of wheat starch and wheat flour with the addition of fatty acids. The maximum formation of protein–lipid complexes (68% fatty acid bound to protein) was observed at the highest barrel temperature and water feed content (<22%). This study is a prerequisite for the optimisation of production of expanded extrudates made up of wheat flour and fatty ingredients and for the study of a biodegradable packaging based on by‐product of milling wheat (and fat). Breaking strength (N mm−2) values as a function of barrel temperature and water feed content of extrudates made up wheat starch (a); wheat starch and oleic acid (b); wheat flour (c); and wheat flour added of acid oleic (d). Summary The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to biodegradable packaging. In this article, the formation of starch–lipid and lipid–protein complexes that occurred during the extrusion cooking of wheat flour with the addition of fatty acids was studied. Results showed that the highest barrel temperature (128.3 °C) promoted the formation of starch–lipid complexes in samples made up of wheat starch and wheat flour with the addition of fatty acids. The maximum formation of protein–lipid complexes (68% fatty acid bound to protein) was observed at the highest barrel temperature and water feed content (<22%). This study is a prerequisite for the optimisation of production of expanded extrudates made up of wheat flour and fatty ingredients and for the study of a biodegradable packaging based on by‐product of milling wheat (and fat). Summary The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to biodegradable packaging. In this article, the formation of starch-lipid and lipid-protein complexes that occurred during the extrusion cooking of wheat flour with the addition of fatty acids was studied. Results showed that the highest barrel temperature (128.3 °C) promoted the formation of starch-lipid complexes in samples made up of wheat starch and wheat flour with the addition of fatty acids. The maximum formation of protein-lipid complexes (68% fatty acid bound to protein) was observed at the highest barrel temperature and water feed content (<22%). This study is a prerequisite for the optimisation of production of expanded extrudates made up of wheat flour and fatty ingredients and for the study of a biodegradable packaging based on by-product of milling wheat (and fat). |
| Author | De Pilli, Teresa Legrand, Jack Giuliani, Roma Buléon, Alain Pontoire, Bruno |
| Author_xml | – sequence: 1 givenname: Teresa surname: De Pilli fullname: De Pilli, Teresa email: teresa.depilli@unifg.it organization: Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71100, Foggia, Italy – sequence: 2 givenname: Roma surname: Giuliani fullname: Giuliani, Roma organization: Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71100, Foggia, Italy – sequence: 3 givenname: Alain surname: Buléon fullname: Buléon, Alain organization: UR1268 Biopolymères Interactions Assemblages, INRA, F-44300, Nantes, France – sequence: 4 givenname: Bruno surname: Pontoire fullname: Pontoire, Bruno organization: UR1268 Biopolymères Interactions Assemblages, INRA, F-44300, Nantes, France – sequence: 5 givenname: Jack surname: Legrand fullname: Legrand, Jack organization: CNRS, Laboratoire de Génie des Procédés Environnement Agroalimentaire, GEPEA, UMR6144, CRTT, LUNAM Université, Université de Nantes, BP 406, 44602, St. Nazaire Cedex, France |
| BackLink | https://hal.inrae.fr/hal-02632105$$DView record in HAL |
| BookMark | eNqFkc1u1DAUhSPUSkwLG57AEhtASvFPYifLquofGooQhbKzXPta8eBJprbDTF-DJ8ZpShcs4G6udO93jux7Doq9fuihKF4RfERyvXcrG48IwwI_KxaE8bqknJK9YoHbGpd1Rdnz4iDGFcaYMlEtil-n1oJOEQ0WbcKQwPWldxtnkOoNikkF3T0O9LDeeNhBZnuUYJfGoDzSnQpKJwguJqcffPIqjEalTN6qCGbitx2ohKwfxoC2LnUodYCUMS65vM2iwYPTSGlnXhT7VvkILx_7YfH17PT65KJcfjq_PDlelrquOC61bqgQ3BpRCVVRXluA2rSYUV1RsKI1XFhlVAsGV4Ziy6ghBitatfUtw4YdFm9n3055uQlurcK9HJSTF8dLOc0w5YwSXP8kmX0zs_lGdyPEJNcuavBe9TCMUZIGNwS3pBb_R0UjWt60hGX09V_oKt-nz5-eqJwn5WIyfDdTOgwxBrBPjyVYTqnLKXX5kHqGyQxvnYf7f5Dy8sPZlz-actbkCGH3pFHhh-SCiVreXJ3LJf54851ff5bf2G8-OcEn |
| CitedBy_id | crossref_primary_10_1016_j_carpta_2023_100294 crossref_primary_10_1016_j_foodchem_2021_130390 crossref_primary_10_1021_acsfoodscitech_2c00416 crossref_primary_10_1016_j_jfoodeng_2024_112128 crossref_primary_10_1016_j_tifs_2022_08_008 crossref_primary_10_3920_QAS2017_1084 crossref_primary_10_1016_j_carbpol_2023_121711 crossref_primary_10_1007_s11130_017_0621_6 crossref_primary_10_1016_j_foodchem_2021_130066 crossref_primary_10_1016_j_ijpharm_2022_121879 crossref_primary_10_1111_1541_4337_12550 crossref_primary_10_1080_10408398_2018_1544884 crossref_primary_10_1016_j_fufo_2021_100019 crossref_primary_10_1021_acs_jafc_2c04523 crossref_primary_10_1080_87559129_2018_1542534 crossref_primary_10_1016_j_carpta_2021_100039 crossref_primary_10_3390_foods11152206 crossref_primary_10_1016_j_lwt_2020_110211 crossref_primary_10_1002_star_201800196 crossref_primary_10_3389_fsufs_2024_1383012 crossref_primary_10_1021_acs_jafc_8b04742 |
| Cites_doi | 10.1111/j.1541-4337.2003.tb00020.x 10.1016/S0141-8130(05)80039-X 10.1002/star.200700608 10.1016/0309-1740(84)90058-5 10.1111/ijfs.12698 10.1016/S0260-8774(01)00071-1 10.1016/j.jfoodeng.2007.12.028 10.1146/annurev-food-022811-101303 10.1111/j.1365-2621.1965.tb01805.x 10.3746/pnf.2012.17.3.203 10.1016/j.jcs.2009.11.014 10.1007/s00217-012-1662-6 10.1080/19476337.2013.853207 10.1016/j.jfoodeng.2004.05.054 10.1002/star.200390002 10.1002/star.201100010 10.1016/j.ifset.2011.07.011 10.1002/jsfa.3247 10.3166/sda.21.519-536 10.1016/j.jfoodeng.2012.05.040 10.1111/j.1365-2621.2006.01460.x 10.1002/star.200400375 10.1016/j.carbpol.2003.11.005 10.3989/gya.2000.v51.i1-2.406 10.1094/CCHEM.1999.76.5.699 10.3166/sda.24.307-322 10.1111/j.1745-4549.1994.tb00261.x 10.1016/j.lwt.2008.09.011 10.1002/star.19880400102 |
| ContentType | Journal Article |
| Copyright | 2016 Institute of Food Science and Technology International Journal of Food Science and Technology © 2016 Institute of Food Science and Technology Distributed under a Creative Commons Attribution 4.0 International License |
| Copyright_xml | – notice: 2016 Institute of Food Science and Technology – notice: International Journal of Food Science and Technology © 2016 Institute of Food Science and Technology – notice: Distributed under a Creative Commons Attribution 4.0 International License |
| DBID | BSCLL AAYXX CITATION 7QF 7QO 7QQ 7QR 7SC 7SE 7SP 7SR 7ST 7T7 7TA 7TB 7U5 8BQ 8FD C1K F28 FR3 H8D H8G JG9 JQ2 KR7 L7M L~C L~D P64 SOI 1XC |
| DOI | 10.1111/ijfs.13070 |
| DatabaseName | Istex CrossRef Aluminium Industry Abstracts Biotechnology Research Abstracts Ceramic Abstracts Chemoreception Abstracts Computer and Information Systems Abstracts Corrosion Abstracts Electronics & Communications Abstracts Engineered Materials Abstracts Environment Abstracts Industrial and Applied Microbiology Abstracts (Microbiology A) Materials Business File Mechanical & Transportation Engineering Abstracts Solid State and Superconductivity Abstracts METADEX Technology Research Database Environmental Sciences and Pollution Management ANTE: Abstracts in New Technology & Engineering Engineering Research Database Aerospace Database Copper Technical Reference Library Materials Research Database ProQuest Computer Science Collection Civil Engineering Abstracts Advanced Technologies Database with Aerospace Computer and Information Systems Abstracts Academic Computer and Information Systems Abstracts Professional Biotechnology and BioEngineering Abstracts Environment Abstracts Hyper Article en Ligne (HAL) |
| DatabaseTitle | CrossRef Materials Research Database Technology Research Database Computer and Information Systems Abstracts – Academic Mechanical & Transportation Engineering Abstracts ProQuest Computer Science Collection Computer and Information Systems Abstracts Materials Business File Environmental Sciences and Pollution Management Aerospace Database Copper Technical Reference Library Engineered Materials Abstracts Biotechnology Research Abstracts Chemoreception Abstracts Industrial and Applied Microbiology Abstracts (Microbiology A) Advanced Technologies Database with Aerospace ANTE: Abstracts in New Technology & Engineering Civil Engineering Abstracts Aluminium Industry Abstracts Electronics & Communications Abstracts Ceramic Abstracts METADEX Biotechnology and BioEngineering Abstracts Computer and Information Systems Abstracts Professional Solid State and Superconductivity Abstracts Engineering Research Database Corrosion Abstracts Environment Abstracts |
| DatabaseTitleList | Technology Research Database Environment Abstracts CrossRef Materials Research Database |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Economics Diet & Clinical Nutrition |
| EISSN | 1365-2621 |
| EndPage | 1074 |
| ExternalDocumentID | oai_HAL_hal_02632105v1 4023003971 10_1111_ijfs_13070 IJFS13070 ark_67375_WNG_L0MWX6TQ_V |
| Genre | article |
| GroupedDBID | .3N .GA .Y3 05W 0R~ 10A 1OB 1OC 29J 3-9 31~ 33P 3EH 3SF 4.4 50Y 50Z 51W 51X 52M 52N 52O 52P 52S 52T 52U 52W 52X 53G 5GY 5HH 5LA 5VS 66C 702 7PT 8-0 8-1 8-3 8-4 8-5 8UM 930 A03 AAESR AAEVG AAHHS AAIKC AAJUZ AAMNW AANLZ AAONW AASGY AAXRX AAZKR ABCQN ABCUV ABCVL ABEML ABHUG ABJNI ABPTK ABPVW ACAHQ ACBWZ ACCFJ ACCZN ACGFO ACGFS ACIWK ACKIV ACPOU ACPRK ACSCC ACSMX ACXBN ACXME ACXQS ADAWD ADBBV ADDAD ADEOM ADIZJ ADKYN ADMGS ADOZA ADXAS ADZMN ADZOD AEEZP AEGXH AEIGN AEIMD AENEX AEQDE AEUQT AEUYR AFBPY AFEBI AFFPM AFGKR AFPWT AFRAH AFVGU AFZJQ AGJLS AHBTC AHEFC AI. AIURR AIWBW AJBDE AJXKR ALAGY ALMA_UNASSIGNED_HOLDINGS ALUQN AMBMR AMYDB ASPBG ATUGU AUFTA AVWKF AZBYB AZFZN AZVAB BAFTC BDRZF BFHJK BHBCM BMNLL BMXJE BNHUX BROTX BRXPI BSCLL BY8 C45 CAG COF CS3 D-E D-F DC6 DCZOG DPXWK DR2 DRFUL DROCM DRSTM DU5 EBS EJD ESX F00 F01 F04 FEDTE FZ0 G-S G.N GODZA H.T H.X HF~ HVGLF HZI HZ~ IHE IX1 J0M LATKE LC2 LC3 LEEKS LH4 LITHE LOXES LP6 LP7 LUTES LW6 LYRES MEWTI MK4 MRFUL MRSTM MSFUL MSSTM MXFUL MXSTM N04 N05 N9A NF~ O66 O9- OVD P2W P2X P4D PALCI PQQKQ Q.N Q11 QB0 R.K RIWAO RJQFR ROL RX1 SAMSI SUPJJ TEORI UB1 V8K VH1 W8V W99 WBFHL WBKPD WH7 WIH WIK WOHZO WQJ WRC WXSBR WYISQ XFK XG1 Y6R YFH YUY ZZTAW ~IA ~WT AAHBH AITYG HGLYW OIG AAYXX CITATION 7QF 7QO 7QQ 7QR 7SC 7SE 7SP 7SR 7ST 7T7 7TA 7TB 7U5 8BQ 8FD C1K F28 FR3 H8D H8G JG9 JQ2 KR7 L7M L~C L~D P64 SOI 1XC |
| ID | FETCH-LOGICAL-c5460-cc82776fd747a4265fee5d9032c42ef79d67fada9ed04d20f32d1d0a2495b30d3 |
| IEDL.DBID | DR2 |
| ISSN | 0950-5423 |
| IngestDate | Tue Oct 15 15:57:51 EDT 2024 Fri Aug 16 22:50:57 EDT 2024 Fri Aug 16 08:18:35 EDT 2024 Thu Oct 10 20:27:41 EDT 2024 Fri Aug 23 03:56:22 EDT 2024 Sat Aug 24 01:01:42 EDT 2024 Wed Jan 17 04:59:57 EST 2024 |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 5 |
| Keywords | wheat starch lipid-protein complexes oleic acid amylose complex starch-lipid complexes wheat flour Extrusion-cooking food processing textural characteristics |
| Language | English |
| License | Distributed under a Creative Commons Attribution 4.0 International License: http://creativecommons.org/licenses/by/4.0 |
| LinkModel | DirectLink |
| MergedId | FETCHMERGED-LOGICAL-c5460-cc82776fd747a4265fee5d9032c42ef79d67fada9ed04d20f32d1d0a2495b30d3 |
| Notes | ark:/67375/WNG-L0MWX6TQ-V Figure S1. Example of scanned image of the radial section of the extrudates. ArticleID:IJFS13070 istex:ACACBF3ACAC634FEF2A24877705CA719F42CA15B ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
| ORCID | 0000-0001-9028-7575 |
| PQID | 1781112677 |
| PQPubID | 2026381 |
| PageCount | 12 |
| ParticipantIDs | hal_primary_oai_HAL_hal_02632105v1 proquest_miscellaneous_1808109157 proquest_miscellaneous_1787968913 proquest_journals_1781112677 crossref_primary_10_1111_ijfs_13070 wiley_primary_10_1111_ijfs_13070_IJFS13070 istex_primary_ark_67375_WNG_L0MWX6TQ_V |
| PublicationCentury | 2000 |
| PublicationDate | May 2016 |
| PublicationDateYYYYMMDD | 2016-05-01 |
| PublicationDate_xml | – month: 05 year: 2016 text: May 2016 |
| PublicationDecade | 2010 |
| PublicationPlace | Oxford |
| PublicationPlace_xml | – name: Oxford |
| PublicationTitle | International journal of food science & technology |
| PublicationTitleAlternate | Int J Food Sci Technol |
| PublicationYear | 2016 |
| Publisher | Blackwell Publishing Ltd Wiley Subscription Services, Inc Wiley |
| Publisher_xml | – name: Blackwell Publishing Ltd – name: Wiley Subscription Services, Inc – name: Wiley |
| References | Case, S.E., Hamann, D.D. & Schwartz, S.J. (1992). Effect of starch gelatinization on physical properties of extruded wheat and corn-based products. Cereal Chemistry, 69, 401-404. Desrumaux, A., Bouvier, J.M. & Burri, J. (1999). Effect of free fatty acids addition on corn grits extrusion cooking. Cereal Chemistry, 76, 699-704. Bhatnagar, S. & Hanna, M.A. (1994). Extrusion processing conditions for amylose lipid complexing. Cereal Chemistry, 71, 587-593. Dias, A.B., Müller, C.M.O., Larotonda, F.D.S. & Laurindo, J.B. (2010). Biodegradable films based on rice starch and rice flour. Journal of Cereal Science, 51, 213-219. Shaw, N.D., Monahan, F.J., O_Riordand, E.D. & Sullivan, M. (2002). Effect of soya oil and glycerol on physical properties of composite WPI films. Journal of Food Engineering, 51, 299-304. Zhang, G. & Hamaker, B.R. (2004). Starch-free fatty acid complexation in the presence of whey protein. Carbohydrate Polymers, 55, 419-424. Aguilar-Palazuelos, E., Zazueta-Morales, J.J., Jiménez-Arévalo, O.A. & Martínez-Bustos, F. (2007). Mechanical and structural properties of expanded extrudates produced from blends of native starches and natural fibers of henequen and coconut. Starch/Stärke, 59, 533-542. Aguirre-Loredoa, R.Y., Rodríguez-Hernández, A.I. & Chavarría-Hernández, N. (2014). Physical properties of emulsified films based on chitosan and oleic acid. CyTA - Journal of Food, 12, 305-312. Ilo, S., Schoenlechner, R. & Berghofe, E. (2000). Role of lipids in the extrusion cooking processes. Grasas y Aceites, 97, 97-110. De Pilli, T., Carbone, B.-F., Derossi, A., Fiore, A. & Severini, C. (2008b). Effects of operating conditions on oil loss and structure of almond snacks. International Journal of Food Science and Technology, 43, 430-439. Daftary, R.D. & Pomeranz, Y. (1965). Changes in lipid composition in maturing wheat. Journal of Food Science, 30, 577-582. De Pilli, T., Derossi, A., Talja, R.A., Jouppila, K. & Severini, C. (2012). Starch-lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour). European Food Research Technology, 234, 517-525. Arêas, J.A. & Lawrie, R.A. (1984). Effect of lipid-protein interactions on extrusion of offal protein isolates. Meat Science, 11, 275-299. Faubion, J.M. & Hoseney, R.C. (1982). High-temperature short-time extrusion cooking of wheat starch and flour. I. effect of moisture and flour type on extrudate properties. Cereal Chemistry, 59, 529-533. Ayadi, F., Bliard, C. & Dole, P. (2011). Materials based on maize biopolymers: effect of flour components on mechanical and thermal behaviour. Starch/Stärke, 63, 604-615. Tapia-Blácido, D., Sobral, P.J.A. & Menegalli, F.C. (2005). Development and characterization of edible films based on amaranth flour (Amaranthus caudatus). Journal of Food Engineering, 67, 215-223. Plattner, B. & Rokey, G. (2007). Raw material characteristics and selection. Feed Technology Update, 2, 4-10. Delcour, J.A., Joye, I.J. & Pareyt, B. (2012). Wheat gluten functionality as a quality determinant in cereal-based food products. Annual Review Food Science and Technology, 3, 469-492. AACC International. (2003). Approved Methods of Analysis, 10th edn. Methods 44-15A, 08-01, 46-10, 30-25. Approved 2003. St. Paul, MN: The Assn: AACC International. De Pilli, T., Severini, C., Baiano, A., Arhaliass, A. & Legrand, J. (2004). Extrudabilité et stabilité des mélanges riches en matières grasses en cuisson - extrusion. Comparaison entre extrudeurs mono-vis et bi-vis. Science des Aliments, 24, 307-322. Chaiyakul, S., Jangchud, K., Jangchud, A., Wuttijumnong, P. & Winger, R. (2009). Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snack. Lebensmittel Wissenshaft und Technologie, 42, 781-787. Bhattacharya, S., Kodiak, A.K. & Choudhury, G.S. (1994). Twin-screw extrusion of rice flour: effect of extruder length-to-diameter ratio and barrel temperature on extrusion parameters and product characteristics. Journal of Food Processing and Preservation, 18, 389-406. De Pilli, T., Derossi, A., Talja, R.A., Jouppila, K. & Severini, C. (2011b). Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology. Innovative Food Science and Emerging Technology, 12, 610-616. De Pilli, T., Legrand, J., Derossi, A. & Severini, C. (2015). Effect of proteins on the formation of starch-lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid. International Journal of Food Science & Technology, 50, 515-521. Box, G.E.P., Hunter, W.G. & Hunter, J.S. (1978). Statistics for Experiments. An Introduction to Design Data Analysis and Model Building. New York: Wiley. Fillery-Travis, A., Mills, E. & Wilde, P. (2000). Protein-lipid interactions at interfaces. Grasas y Aceites, 51, 50-55. Nebesny, E., Rosicka, J. & Tkaczk, M. (2005). Influence of selected parameters of starch gelatinisation and hydrolysis on stability of amylose-lipid complexes. Starch/Starke, 57, 325-331. Moraru, C.I. & Kokini, J.L. (2003). Nucleation and expansion during extrusion and microwave heating of cereal foods. Comprehensive Reviews in Food Science and Food Safety, 2, 120-138. Chinnaswamy, R., Hanna, M.A. & Zobel, H.F. (1989). Microstructural, physico-chemical and macromolecular changes in extrusion-cooked and retrograded corn starch. Cereal Foods World, 34, 415-422. Gui, Y., Gil, S.K. & Ryu, G.H. (2012). Effects of extrusion conditions on the physicochemical properties of extruded red ginseng. Preventive Nutrition and Food Science, 17, 203-209. Zobel, H.F. (1988). Starch crystal transformations and their industrial importance. Starch/Stärke, 40, 1-7. De Pilli, T., Severini, C., Baiano, A., Guidolin, E., Legrand, J. & Massini, R. (2001). Application of extrusion process to fat meals: the case of almond flour. Sciences des Aliments, 21, 519-536. De Pilli, T., Jouppila, K., Ikonen, J., Kansikas, J., Derossi, A. & Severini, C. (2008a). Study on formation of starch-lipid complexes during extrusion-cooking of almond flour. Journal of Food Engineering, 87, 495-504. Cova, A., Müller, A.J., Estrella, L. & Sandoval, A.J. (2012). Effect of two different lipid sources on glass transition temperatures and tensile properties of corn semolina. Journal of Food Engineering, 113, 265-274. Izzo, M.T. & Ho, C.T. (1989). Protein-lipid interaction during single-screw extrusion of zeine and corn oil. Cereal Chemistry, 66, 47-51. Wang, Y., Rakotonirainy, A.M. & Padua, G.W. (2003). Thermal behavior of zein-based biodegradable films. Starch/Stärke, 55, 25-29. Kalichevsky, M.T., Jaroszkiewicz, E.M. & Blanshard, J.M. (1992). Glass transition of gluten. 2: the effects of lipids and emulsifiers. International Journal of Biological Macromolecules, 14, 267-273. Tran, Q.D., Hendriks, W.H. & Van Der Poel, A.F.B. (2008). Effects of extrusion processing on nutrients in dry pet food. Journal of the Science of Food and Agriculture, 88, 1487-1493. 1965; 30 1982; 59 1989; 66 2009; 42 2015; 50 2002; 51 2004; 24 2000; 51 2011a 1994 2012; 17 1992; 14 2003 1992 2008a; 87 2005; 67 2007; 59 1978 2003; 55 2001; 21 2004; 55 1989; 34 2012; 3 2012; 113 2012; 234 1984; 11 2011b; 12 2000; 97 2008b; 43 2003; 2 2011; 63 1964 1999; 76 1992; 69 2008; 88 1988; 40 1994; 18 2007; 2 1994; 71 2014; 12 2010; 51 2005; 57 e_1_2_5_27_1 e_1_2_5_25_1 Ilo S. (e_1_2_5_30_1) 2000; 97 e_1_2_5_23_1 e_1_2_5_24_1 e_1_2_5_21_1 e_1_2_5_22_1 e_1_2_5_43_1 AACC International (e_1_2_5_2_1) 2003 e_1_2_5_29_1 Izzo M.T. (e_1_2_5_31_1) 1989; 66 Box G.E.P. (e_1_2_5_9_1) 1978 e_1_2_5_20_1 e_1_2_5_41_1 e_1_2_5_40_1 Bhatnagar S. (e_1_2_5_7_1) 1994; 71 e_1_2_5_15_1 Plattner B. (e_1_2_5_36_1) 2007; 2 e_1_2_5_38_1 e_1_2_5_14_1 e_1_2_5_39_1 e_1_2_5_17_1 e_1_2_5_16_1 e_1_2_5_37_1 e_1_2_5_8_1 e_1_2_5_11_1 e_1_2_5_34_1 e_1_2_5_35_1 e_1_2_5_6_1 e_1_2_5_13_1 e_1_2_5_5_1 e_1_2_5_33_1 e_1_2_5_4_1 e_1_2_5_3_1 Chinnaswamy R. (e_1_2_5_12_1) 1989; 34 Kokini J.L. (e_1_2_5_32_1) 1992 Faubion J.M. (e_1_2_5_26_1) 1982; 59 e_1_2_5_18_1 Case S.E. (e_1_2_5_10_1) 1992; 69 Firestone D. (e_1_2_5_28_1) 1994 De Pilli T. (e_1_2_5_19_1) 2011 Zobel H.F. (e_1_2_5_42_1) 1964 |
| References_xml | – volume: 21 start-page: 519 year: 2001 end-page: 536 article-title: Application of extrusion process to fat meals: the case of almond flour publication-title: Sciences des Aliments – volume: 43 start-page: 430 year: 2008b end-page: 439 article-title: Effects of operating conditions on oil loss and structure of almond snacks publication-title: International Journal of Food Science and Technology – start-page: 157 year: 1964 end-page: 160 – volume: 34 start-page: 415 year: 1989 end-page: 422 article-title: Microstructural, physico‐chemical and macromolecular changes in extrusion‐cooked and retrograded corn starch publication-title: Cereal Foods World – volume: 11 start-page: 275 year: 1984 end-page: 299 article-title: Effect of lipid‐protein interactions on extrusion of offal protein isolates publication-title: Meat Science – volume: 18 start-page: 389 year: 1994 end-page: 406 article-title: Twin‐screw extrusion of rice flour: effect of extruder length‐to‐diameter ratio and barrel temperature on extrusion parameters and product characteristics publication-title: Journal of Food Processing and Preservation – volume: 63 start-page: 604 year: 2011 end-page: 615 article-title: Materials based on maize biopolymers: effect of flour components on mechanical and thermal behaviour publication-title: Starch/Stärke – volume: 88 start-page: 1487 year: 2008 end-page: 1493 article-title: Effects of extrusion processing on nutrients in dry pet food publication-title: Journal of the Science of Food and Agriculture – volume: 55 start-page: 25 year: 2003 end-page: 29 article-title: Thermal behavior of zein‐based biodegradable films publication-title: Starch/Stärke – volume: 42 start-page: 781 year: 2009 end-page: 787 article-title: Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice‐based snack publication-title: Lebensmittel Wissenshaft und Technologie – start-page: 1 year: 2011a end-page: 44 – volume: 97 start-page: 97 year: 2000 end-page: 110 article-title: Role of lipids in the extrusion cooking processes publication-title: Grasas y Aceites – year: 2003 – volume: 71 start-page: 587 year: 1994 end-page: 593 article-title: Extrusion processing conditions for amylose lipid complexing publication-title: Cereal Chemistry – volume: 87 start-page: 495 year: 2008a end-page: 504 article-title: Study on formation of starch‐lipid complexes during extrusion‐cooking of almond flour publication-title: Journal of Food Engineering – volume: 14 start-page: 267 year: 1992 end-page: 273 article-title: Glass transition of gluten. 2: the effects of lipids and emulsifiers publication-title: International Journal of Biological Macromolecules – volume: 67 start-page: 215 year: 2005 end-page: 223 article-title: Development and characterization of edible films based on amaranth flour ( ) publication-title: Journal of Food Engineering – volume: 12 start-page: 305 year: 2014 end-page: 312 article-title: Physical properties of emulsified films based on chitosan and oleic acid publication-title: CyTA – Journal of Food – volume: 40 start-page: 1 year: 1988 end-page: 7 article-title: Starch crystal transformations and their industrial importance publication-title: Starch/Stärke – start-page: 273 year: 1994 end-page: 322 – volume: 234 start-page: 517 year: 2012 end-page: 525 article-title: Starch‐lipid complex formation during extrusion‐cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour) publication-title: European Food Research Technology – volume: 17 start-page: 203 year: 2012 end-page: 209 article-title: Effects of extrusion conditions on the physicochemical properties of extruded red ginseng publication-title: Preventive Nutrition and Food Science – volume: 113 start-page: 265 year: 2012 end-page: 274 article-title: Effect of two different lipid sources on glass transition temperatures and tensile properties of corn semolina publication-title: Journal of Food Engineering – volume: 50 start-page: 515 year: 2015 end-page: 521 article-title: Effect of proteins on the formation of starch‐lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid publication-title: International Journal of Food Science & Technology – volume: 51 start-page: 299 year: 2002 end-page: 304 article-title: Effect of soya oil and glycerol on physical properties of composite WPI films publication-title: Journal of Food Engineering – volume: 59 start-page: 533 year: 2007 end-page: 542 article-title: Mechanical and structural properties of expanded extrudates produced from blends of native starches and natural fibers of henequen and coconut publication-title: Starch/Stärke – volume: 2 start-page: 4 year: 2007 end-page: 10 article-title: Raw material characteristics and selection publication-title: Feed Technology Update – volume: 69 start-page: 401 year: 1992 end-page: 404 article-title: Effect of starch gelatinization on physical properties of extruded wheat and corn‐based products publication-title: Cereal Chemistry – volume: 51 start-page: 213 year: 2010 end-page: 219 article-title: Biodegradable films based on rice starch and rice flour publication-title: Journal of Cereal Science – volume: 66 start-page: 47 year: 1989 end-page: 51 article-title: Protein‐lipid interaction during single‐screw extrusion of zeine and corn oil publication-title: Cereal Chemistry – volume: 3 start-page: 469 year: 2012 end-page: 492 article-title: Wheat gluten functionality as a quality determinant in cereal‐based food products publication-title: Annual Review Food Science and Technology – volume: 59 start-page: 529 year: 1982 end-page: 533 article-title: High‐temperature short‐time extrusion cooking of wheat starch and flour. I. effect of moisture and flour type on extrudate properties publication-title: Cereal Chemistry – volume: 12 start-page: 610 year: 2011b end-page: 616 article-title: Study of starch‐lipid complexes in model system and real food produced using extrusion‐cooking technology publication-title: Innovative Food Science and Emerging Technology – volume: 55 start-page: 419 year: 2004 end-page: 424 article-title: Starch‐free fatty acid complexation in the presence of whey protein publication-title: Carbohydrate Polymers – start-page: 631 year: 1992 end-page: 653 – volume: 57 start-page: 325 year: 2005 end-page: 331 article-title: Influence of selected parameters of starch gelatinisation and hydrolysis on stability of amylose–lipid complexes publication-title: Starch/Starke – volume: 24 start-page: 307 year: 2004 end-page: 322 article-title: Extrudabilité et stabilité des mélanges riches en matières grasses en cuisson – extrusion. Comparaison entre extrudeurs mono‐vis et bi‐vis publication-title: Science des Aliments – volume: 51 start-page: 50 year: 2000 end-page: 55 article-title: Protein‐lipid interactions at interfaces publication-title: Grasas y Aceites – volume: 30 start-page: 577 year: 1965 end-page: 582 article-title: Changes in lipid composition in maturing wheat publication-title: Journal of Food Science – year: 1978 – volume: 2 start-page: 120 year: 2003 end-page: 138 article-title: Nucleation and expansion during extrusion and microwave heating of cereal foods publication-title: Comprehensive Reviews in Food Science and Food Safety – volume: 76 start-page: 699 year: 1999 end-page: 704 article-title: Effect of free fatty acids addition on corn grits extrusion cooking publication-title: Cereal Chemistry – ident: e_1_2_5_34_1 doi: 10.1111/j.1541-4337.2003.tb00020.x – start-page: 273 volume-title: Official Methods and Recommended Practices of the American Oil Chemists' Society year: 1994 ident: e_1_2_5_28_1 contributor: fullname: Firestone D. – ident: e_1_2_5_33_1 doi: 10.1016/S0141-8130(05)80039-X – ident: e_1_2_5_3_1 doi: 10.1002/star.200700608 – ident: e_1_2_5_5_1 doi: 10.1016/0309-1740(84)90058-5 – ident: e_1_2_5_22_1 doi: 10.1111/ijfs.12698 – volume: 59 start-page: 529 year: 1982 ident: e_1_2_5_26_1 article-title: High‐temperature short‐time extrusion cooking of wheat starch and flour. I. effect of moisture and flour type on extrudate properties publication-title: Cereal Chemistry contributor: fullname: Faubion J.M. – volume-title: Statistics for Experiments. An Introduction to Design Data Analysis and Model Building year: 1978 ident: e_1_2_5_9_1 contributor: fullname: Box G.E.P. – start-page: 1 volume-title: Food Production: New Research year: 2011 ident: e_1_2_5_19_1 contributor: fullname: De Pilli T. – ident: e_1_2_5_37_1 doi: 10.1016/S0260-8774(01)00071-1 – ident: e_1_2_5_17_1 doi: 10.1016/j.jfoodeng.2007.12.028 – ident: e_1_2_5_23_1 doi: 10.1146/annurev-food-022811-101303 – ident: e_1_2_5_14_1 doi: 10.1111/j.1365-2621.1965.tb01805.x – ident: e_1_2_5_29_1 doi: 10.3746/pnf.2012.17.3.203 – volume: 2 start-page: 4 year: 2007 ident: e_1_2_5_36_1 article-title: Raw material characteristics and selection publication-title: Feed Technology Update contributor: fullname: Plattner B. – volume: 71 start-page: 587 year: 1994 ident: e_1_2_5_7_1 article-title: Extrusion processing conditions for amylose lipid complexing publication-title: Cereal Chemistry contributor: fullname: Bhatnagar S. – volume: 69 start-page: 401 year: 1992 ident: e_1_2_5_10_1 article-title: Effect of starch gelatinization on physical properties of extruded wheat and corn‐based products publication-title: Cereal Chemistry contributor: fullname: Case S.E. – ident: e_1_2_5_25_1 doi: 10.1016/j.jcs.2009.11.014 – ident: e_1_2_5_21_1 doi: 10.1007/s00217-012-1662-6 – ident: e_1_2_5_4_1 doi: 10.1080/19476337.2013.853207 – volume: 97 start-page: 97 year: 2000 ident: e_1_2_5_30_1 article-title: Role of lipids in the extrusion cooking processes publication-title: Grasas y Aceites contributor: fullname: Ilo S. – start-page: 631 volume-title: Food extrusion science and technology year: 1992 ident: e_1_2_5_32_1 contributor: fullname: Kokini J.L. – ident: e_1_2_5_38_1 doi: 10.1016/j.jfoodeng.2004.05.054 – ident: e_1_2_5_40_1 doi: 10.1002/star.200390002 – ident: e_1_2_5_6_1 doi: 10.1002/star.201100010 – ident: e_1_2_5_20_1 doi: 10.1016/j.ifset.2011.07.011 – ident: e_1_2_5_39_1 doi: 10.1002/jsfa.3247 – ident: e_1_2_5_15_1 doi: 10.3166/sda.21.519-536 – ident: e_1_2_5_13_1 doi: 10.1016/j.jfoodeng.2012.05.040 – ident: e_1_2_5_18_1 doi: 10.1111/j.1365-2621.2006.01460.x – ident: e_1_2_5_35_1 doi: 10.1002/star.200400375 – ident: e_1_2_5_41_1 doi: 10.1016/j.carbpol.2003.11.005 – ident: e_1_2_5_27_1 doi: 10.3989/gya.2000.v51.i1-2.406 – volume: 66 start-page: 47 year: 1989 ident: e_1_2_5_31_1 article-title: Protein‐lipid interaction during single‐screw extrusion of zeine and corn oil publication-title: Cereal Chemistry contributor: fullname: Izzo M.T. – ident: e_1_2_5_24_1 doi: 10.1094/CCHEM.1999.76.5.699 – ident: e_1_2_5_16_1 doi: 10.3166/sda.24.307-322 – start-page: 157 volume-title: Methods in Carbohydrate Chemistry year: 1964 ident: e_1_2_5_42_1 contributor: fullname: Zobel H.F. – ident: e_1_2_5_8_1 doi: 10.1111/j.1745-4549.1994.tb00261.x – ident: e_1_2_5_11_1 doi: 10.1016/j.lwt.2008.09.011 – ident: e_1_2_5_43_1 doi: 10.1002/star.19880400102 – volume-title: Approved Methods of Analysis year: 2003 ident: e_1_2_5_2_1 contributor: fullname: AACC International – volume: 34 start-page: 415 year: 1989 ident: e_1_2_5_12_1 article-title: Microstructural, physico‐chemical and macromolecular changes in extrusion‐cooked and retrograded corn starch publication-title: Cereal Foods World contributor: fullname: Chinnaswamy R. |
| SSID | ssj0002374 |
| Score | 2.289564 |
| Snippet | Summary
The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to... Summary The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to... The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to biodegradable... |
| SourceID | hal proquest crossref wiley istex |
| SourceType | Open Access Repository Aggregation Database Publisher |
| StartPage | 1063 |
| SubjectTerms | Barrels (extruders) Biodegradable materials Byproducts Extrusion Extrusion-cooking Fatty acids Flour Food engineering food processing Formations Life Sciences lipid-protein complexes Lipids oleic acid amylose complex Proteins starch-lipid complexes Starches textural characteristics Triticum aestivum Wheat wheat flour wheat starch |
| Title | Effects of protein-lipid and starch-lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid |
| URI | https://api.istex.fr/ark:/67375/WNG-L0MWX6TQ-V/fulltext.pdf https://onlinelibrary.wiley.com/doi/abs/10.1111%2Fijfs.13070 https://www.proquest.com/docview/1781112677 https://search.proquest.com/docview/1787968913 https://search.proquest.com/docview/1808109157 https://hal.inrae.fr/hal-02632105 |
| Volume | 51 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1Lb9QwELZKOcCFQgE1tCDzUA9Iqbx52InEpQKWpWpXAlq6F2TZsS1CV9mq2YWKE_8BiR_IL2HGebTLoRLcomSS2M5M_M145jMhz5DhXGluQgfaESZKR6FWdhByZ3TsNPLFYKHwwZiPjpK9STpZIS-6WpiGH6IPuKFl-P81GrjS9SUjL7-4GvcyFuiwI5MeIqL3F9xRUdxQMOcpC1MADS03KabxXNy6NBtd-4y5kNdxeM-XAOdl2OrnneEa-dS1uEk3OdlZzPVO8f0vMsf_7dJtcqsFpHS30aA7ZMVW6yR4Vdo53aYta-iUjjvS_nVyo6tlru-SXw35cU1njnrGh7L6_ePntDwtDVWVoQA9wY76Uz5_3Z5bkK8oppwg5wctljmj8Vlw6WyBsYia4jRrUP4bThvUTaHBFKPHFKArxXQobBbeNJvasqCqKM09cjR8ffhyFLY7PYRFmnAWFkUWCQH6Ac6NAsyQOmtTk7M4KpLIOpEbLpwyKreGJSZiLo7MwDCFG2frmJn4PlmtZpXdIBQ8MKzVBTcTg5suykyWpVrlWcE5E84G5Gn3xeVpQ-ghO0cIx1_68Q_IE1CGXgA5uEe7-xLPMWS4B1T6dRCQba8rvZg6O8E8OZHK4_Ebuc8Ojif88J38GJCtTplk-4uA92CN7yDiQgTkcX8ZjBtXbFRlZwsvI3KOK8lXyODeKYD6UnjOc69dV_RLvt0bfvBHD_5FeJPcBKDIm0TPLbIKOmAfAhib60fe6P4Aqe0y_g |
| link.rule.ids | 230,315,786,790,891,1382,27955,27956,46327,46751 |
| linkProvider | Wiley-Blackwell |
| linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1Lb9QwELagPZQLjwIibQHzUA9Iqbx52MmxoizbsrsSsKV7s5zYFqGrbNXsQsWJ_4DED-SXMOM82uVQCW5RMkkcZyb-ZjLzDSEvkeFcZVz7FrTDj1QW-JkyPZ9bnYU2Q74YLBQejfngODqaxtMmNwdrYWp-iC7ghpbhvtdo4BiQvmLlxRdbYTNjAR77Oth7jHZ58OGSPSoIaxLmNGZ-DLChYSfFRJ7Lc1fWo5ufMRtyHSf4YgVyXgWubuXp36nbq1aOsBATTk73lotsL__-F53jfz_UXXK7waR0v1aie-SGKTeJd1CYBd2lDXHojI5b3v5NstGWM1f3ya-a_7iic0sd6UNR_v7xc1acFZqqUlNAn2BK3S6Xwm4uDMiXFLNOkPaD5qu00XgtOHS-xHBERXGl1Sj_DVcOamcwYIoBZArolWJGFA4LT5rPTJFTlRf6ATnuv5m8HvhNswc_jyPO_DxPAiFARcC_UQAbYmtMrFMWBnkUGCtSzYVVWqVGs0gHzIaB7mmmsHd2FjIdPiRr5bw0jwgFJwzLdcHTxPimDRKdJHGm0iTnnAlrPPKifeXyrOb0kK0vhPMv3fx75DloQyeANNyD_aHEfQxJ7gGYfu15ZNcpSyemzk8xVU7E8mT8Vg7Z6GTKJ-_lJ4_stNokm68E3AfLfHsBF8Ijz7rDYN_400aVZr50MiLl-DP5GhlsnwLAL4brvHLqdc1zycOj_ke3tfUvwk_JxmAyGsrh4fjdNrkFuJHXeZ87ZA30wTwGbLbInjgL_AO_YDce |
| linkToPdf | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1Lb9QwELZKKwEXHgVEoIB5qAekVF4nsROJS9Vl2ZbtikdL94IsJ7ZF6Cq76u5CxYn_gNQfyC9hJq92OVSCW5RMEtuZib8Zz3wm5AUynOtUGN-BdvihTrmfatvxhTNp4FLki8FC4f2h6B-Ge6NotEJeNbUwFT9EG3BDyyj_12jgU-MuGHn-1c1wL2MJDvtaKAKOrlf3wzl5FA8qDuYkYn4EqKEmJ8U8nvN7l6ajK18wGXINx_d0CXFexK3lxNO7ST43Ta7yTY63FvN0K_vxF5vj__bpFrlRI1K6XanQbbJii3XidXM7p5u0pg0d02HD2r9OrjXFzLM75KxiP57RiaMl5UNe_P75a5xPc0N1YShgTzCk9lSZwG5PLcgXFHNOkPSDZsuk0fgsuHSywGDEjOI8a1D-O84b1I2hwRTDxxSwK8V8KGwW3jQZ2zyjOsvNXXLYe32w0_frrR78LAoF87Ms5lKCgoB3owE0RM7ayCQs4FnIrZOJEdJpoxNrWGg4cwE3HcM07pydBswE98hqMSnsfULBBcNiXfAzMbrpeGziOEp1EmdCMOmsR543X1xNK0YP1XhCOP6qHH-PPANlaAWQhLu_PVB4jiHFPcDSbx2PbJa60orpk2NMlJOROhq-UQO2fzQSB-_VJ49sNMqk6n8EvAeLfDtcSOmRp-1lsG5cstGFnSxKGZkIXEq-RAY3TwHYF8FzXpbadUm_1O5e72N59OBfhJ-Qq--6PTXYHb59SK4DaBRV0ucGWQV1sI8AmM3Tx6X9_QH5ZjXN |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Effects+of+protein%E2%80%93lipid+and+starch%E2%80%93lipid+complexes+on+textural+characteristics+of+extrudates+based+on+wheat+flour+with+the+addition+of+oleic+acid&rft.jtitle=International+journal+of+food+science+%26+technology&rft.au=De+Pilli%2C+Teresa&rft.au=Giuliani%2C+Roma&rft.au=Bul%C3%A9on%2C+Alain&rft.au=Pontoire%2C+Bruno&rft.date=2016-05-01&rft.issn=0950-5423&rft.eissn=1365-2621&rft.volume=51&rft.issue=5&rft.spage=1063&rft.epage=1074&rft_id=info:doi/10.1111%2Fijfs.13070&rft.externalDBID=n%2Fa&rft.externalDocID=10_1111_ijfs_13070 |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0950-5423&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0950-5423&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0950-5423&client=summon |