Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing-Reference-Cited by-同舟云学术

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Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing

Published:2023-03 Issue: Volume:404 Page:134176
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Qiongling,Zhang Jinchuang,Zhang Yujie,Liu Haodong,Li Tongqing,Wang Qiang,Kaplan David L.

Funder

Chinese Academy of Agricultural Sciences

National Key Research and Development Program of China

National Natural Science Foundation of China

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

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Protein-lipid interactions in food systems: A review;Alzagtat;International Journal of Food sciences and Nutrition,2002

2. Impact of controlled shearing on solubility and heat stability of pea protein isolate dispersed in solutions with adjusted ionic strength;Bogahawaththa;Food Research International,2019

3. Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications;Chen;Food Hydrocolloids,2022

4. Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes;Chen;Food Hydrocolloids,2021

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 19 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. A mechanistic investigation into combined influences of NaCl and extrusion temperature on fibrous structures of high-moisture textured yeast protein;Food Chemistry;2024-12

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

3. Physicochemical properties, structural characteristics and protein digestibility of pea protein-wheat gluten composited meat analogues prepared via high-moisture extrusion;Food Hydrocolloids;2024-11

4. Toward Diverse Plant Proteins for Food Innovation;Advanced Science;2024-08-09

5. Multi-layered structure and physicochemical properties of reconstituted meat-based products from minced fish by physical extrusion: Impact of extrusion strength;Food Research International;2024-08

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