研究了大豆分离蛋白（SPI）对淀粉物料微波加热效果、膨化过程及膨化产品的膨化率、质构的影响。
The effects of soy protein isolate (SPI) on the heating of microwave and the quality and the texture of starchy products expanded by microwave were investigated.
采用双螺杆挤压膨化机对蛋黄粉进行加工，研究挤压工艺对蛋黄粉挤压产品色泽、可溶性蛋白质和氨基酸的影响。
The effect of extrusion parameter with a twin-screw extruder on the color, soluble protein and amino acid of egg yolk powder was investigated.
另外，还就蛋白质物料的微波膨化和加热媒介共同作用进行了研究。
Moreover, the effects of combination of microwave heating and heating media on puffing ratio were investigated too.
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