Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion
Bairu Zhang, Xueming Kang, Yunhui Cheng, Bo Cui, A.M. Abd El‐Aty
Topics & Concepts
ExtrusionFourier transform infrared spectroscopyPlastics extrusionMoistureRandom coilWater contentChemistryParticle sizeMaterials scienceProtein secondary structureAnalytical Chemistry (journal)Chemical engineeringFood scienceChromatographyComposite materialBiochemistryGeotechnical engineeringPhysical chemistryEngineeringProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes