Effect of high moisture extrusion on the structure and physicochemical properties of Tartary buckwheat protein and its in vitro digestion
Zhuo Zhang, Yu Bai, Jiawei Qiao, Yongqiang Liang, Jiankang Zhou, Shengyuan Guo, Chaofan Zhao, Bao Xing, Peiyou Qin, Lizhen Zhang, Guixing Ren, Guixing Ren
Topics & Concepts
ExtrusionMoistureFood scienceIn vitroChemistryDigestion (alchemy)Extrusion cookingProtein digestibilityChromatographyBiochemistryMaterials scienceOrganic chemistryComposite materialStarchSeed and Plant BiochemistryFood composition and propertiesMicrobial Metabolites in Food Biotechnology