Three-dimensional porous fibrous structural morphology changes of high-moisture extruded soy protein under the effect of moisture content
Anna Hu, Huan Zhou, Feng Guo, Qiang Wang, Jinchuang Zhang
Topics & Concepts
ExtrusionWater contentSoy proteinMoistureMaterials scienceDie swellPorosityUltimate tensile strengthComposite materialTexture (cosmology)Food scienceChemistryComputer scienceArtificial intelligenceEngineeringImage (mathematics)Geotechnical engineeringFood composition and propertiesMicroencapsulation and Drying ProcessesElectrospun Nanofibers in Biomedical Applications