Three-dimensional porous fibrous structural morphology changes of high-moisture extruded soy protein under the effect of moisture content
Author:
Funder
China Association for Science and Technology
Chinese Academy of Agricultural Sciences
China Academy of Space Technology
Beijing Natural Science Foundation
Publisher
Elsevier BV
Reference33 articles.
1. System parameters and product properties response of soybean protein extruded at wide moisture range;Chen;Journal of Food Engineering,2010
2. Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications;Chen;Food Hydrocolloids,2022
3. Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes;Chen;Food Hydrocolloids,2021
4. Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality;Chen;Food Chemistry,2022
5. Water release kinetics from soy protein gels and meat analogues as studied with confined compression;Cornet;Innovative Food Science & Emerging Technologies,2020
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