High moisture extrusion of pea protein: Effect of l-cysteine on product properties and the process forming a fibrous structure
Huihui Peng, Jing Zhang, Sihua Wang, Mingming Qi, Minghui Yue, Shanshan Zhang, Jialin Song, Chenjie Wang, Dongliang Zhang, Xin Wang, Chengye Ma
Topics & Concepts
Pea proteinExtrusionCysteineChemistryLamellar structureScanning electron microscopeMoistureFourier transform infrared spectroscopyChemical engineeringProtein secondary structureSolubilityWater contentCrystallographyMaterials scienceFood scienceOrganic chemistryBiochemistryComposite materialGeotechnical engineeringEngineeringEnzymeProteins in Food SystemsFood composition and propertiesMeat and Animal Product Quality