Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality
Qiongling Chen, Jinchuang Zhang, Yujie Zhang, Qiang Wang
Topics & Concepts
ChemistryStearic acidExtrusionLinoleic acidOleic acidFood scienceRheologyPea proteinFatty acidRheometryLeguminMoistureRandom coilMaterials scienceBiochemistryOrganic chemistryProtein secondary structureStorage proteinGeneMetallurgyComposite materialProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications