Changes in physicochemical and structural properties of pea protein during the high moisture extrusion process: Effects of carboxymethylcellulose sodium and different extrusion zones
Xiaoshuai Yu, Haiguan Wang, Yuan Yuan, Jiafeng Shi, Yumin Duan, Lishuang Wang, Peng Wang, Zhigang Xiao
Topics & Concepts
ExtrusionDie swellPea proteinRandom coilChemistryDenaturation (fissile materials)Soy proteinChemical engineeringPlant proteinProtein secondary structureFood scienceMaterials scienceBiochemistryNuclear chemistryComposite materialEngineeringMeat and Animal Product QualityProteins in Food SystemsFood composition and properties