Effects of pH and aging on the texture and physicochemical properties of extruded pea protein isolate
Belal J. Muhialdin, Job Ubbink
Topics & Concepts
SwellingExtrusionChemistryMicrostructureTexture (cosmology)Swelling capacityScanning electron microscopeImbibitionPea proteinChemical engineeringMaterials scienceComposite materialCrystallographyFood scienceBiologyArtificial intelligenceGerminationEngineeringBotanyImage (mathematics)Computer scienceProteins in Food SystemsFood composition and propertiesMeat and Animal Product Quality