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Effect of myoglobin on the flavor, color and texture of high-moisture soy protein concentrate -wheat gluten extrudates

Yuan Qian, Guijiang Liang, Junli Dong, Jingwen Zhou, Jianghua Li, Jian Chen, Guocheng Du, Jie Chen, Zhaojun Wang, Xinrui Zhao

2025Food Chemistry20 citationsDOI

Topics & Concepts

MyoglobinSoy proteinFood scienceGlutenFlavorChemistryWheat glutenSoy flourMoistureTexture (cosmology)Organic chemistryComputer scienceArtificial intelligenceImage (mathematics)Food composition and propertiesFood Industry and Aquatic BiologySeed and Plant Biochemistry
Effect of myoglobin on the flavor, color and texture of high-moisture soy protein concentrate -wheat gluten extrudates | Litcius