Effects of lysine on the physiochemical properties of plant-protein high-moisture extrudates-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of lysine on the physiochemical properties of plant-protein high-moisture extrudates

Published:2023-01 Issue: Volume:173 Page:114410
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Dai Hui-Hui,An Hong-Zhou,Ma Yu-Xiang,Guo Yi-Ting,Du Yan,Zhu Xue-Qing,Luo Qiong

Funder

National Key Research and Development Program of China

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Effect of low moisture extrusion on a pea protein isolate's expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR);Beck;Journal of Food Engineering,2017

2. Different additives to enhance the gelation of surimi gel with reduced sodium content;Cando;Food Chemistry,2016

3. Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: A fourier transform infrared (FT-IR) spectroscopic study;Carbonaro;Amino Acids,2011

4. System parameters and product properties response of soybean protein extruded at wide moisture range;Chen;Journal of Food Engineering,2010

5. Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality;Chen;Food Chemistry,2022

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Binding and distribution regularity of water molecules in high-moisture textured Antarctic krill (Euphausia superba) meat;Food Chemistry;2025-01

2. Advancing molecular understanding in high moisture extrusion for plant-based meat analogs: Challenges and perspectives;Food Chemistry;2024-12

3. Effects of Different Soybean and Coconut Oil Additions on the Physicochemical and Sensory Properties of Soy Protein–Wheat Protein Mixture Subjected to High-Moisture Extrusion;Foods;2024-07-18

4. Gel‐forming properties of Bambara groundnut globulin and protein subfractions: structural and rheological characterisation;International Journal of Food Science & Technology;2024-06-04

5. Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends;Food Hydrocolloids;2024-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3