A mechanistic investigation into combined influences of NaCl and extrusion temperature on fibrous structures of high-moisture textured yeast protein
Author:
Funder
Quanzhou City Science and Technology Program
Fundamental Research Funds for the Central Universities
Publisher
Elsevier BV
Reference39 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
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3. Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates;Borderías;Food Hydrocolloids,2020
4. Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing;Chen;Food Chemistry,2023
5. Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes;Chen;Food Hydrocolloids,2021
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