Author:
Peng Jing,Zhu Ke-Xue,Guo Xiao-Na,Zhou Hui-Ming
Funder
National Key Research and Development Program of China
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. Effect of dry heating on the microbiological quality, functional properties, and natural bacteriostatic ability of egg white after reconstitution;Baron;Journal of Food Protection,2003
2. Effect of peptide secondary structure on adsorption and adsorbed film properties;Binazadeh;Acta Biomaterialia,2013
3. Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing;Bruneel;Food Chemistry,2011
4. Effect of extrusion temperature on the protein aggregation of wheat gluten with the addition of peanut oil during extrusion;Chen;International Journal of Biological Macromolecules,2020
5. Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking;Cornet;Critical Reviews in Food Science and Nutrition,2021
Cited by
25 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