Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications
Qiongling Chen, Jinchuang Zhang, Yujie Zhang, David L. Kaplan, Qiang Wang
Topics & Concepts
AmylopectinAmyloseMoistureFood scienceChemistryChemical engineeringStarchOrganic chemistryEngineeringProteins in Food SystemsFood composition and propertiesMeat and Animal Product Quality