Effects of different polysaccharide colloids on the structure and physicochemical properties of peanut protein and wheat gluten composite system under extrusion
Yueyue Yang, Qi Zhang, Ruixin Zhang, Aiquan Jiao, Zhengyu Jin
Topics & Concepts
ChemistryRandom coilAbsorption of waterCarboxymethyl celluloseExtrusionSoy proteinComposite numberPolysaccharideGlutenAqueous solutionUltimate tensile strengthFood scienceChemical engineeringProtein secondary structureMaterials scienceComposite materialOrganic chemistrySodiumBiochemistryEngineeringFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications