Multi-layered structure and physicochemical properties of reconstituted meat-based products from minced fish by physical extrusion: Impact of extrusion strength
Author:
Funder
Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province
Earmarked Fund for China Agriculture Research System
Publisher
Elsevier BV
Reference41 articles.
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5. Mechanism of high-moisture extruded protein fibrous structure formation based on the interactions among pea protein, amylopectin, and stearic acid;Chen;Food Hydrocolloids,2023
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