High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation
Wei Dou, Xin Zhang, Yu Zhao, Yan Zhang, Lianzhou Jiang, Xiaonan Sui
Topics & Concepts
ExtrusionSoy proteinFood scienceChemistryMoistureFiberChemical engineeringHydrophobic effectHydrolysisHydrogen bondLamellar structureMoleculeMaterials scienceOrganic chemistryCrystallographyComposite materialEngineeringFood composition and propertiesProteins in Food SystemsPhytoestrogen effects and research