The effect of organic acids on high-moisture extrusion of soy protein isolate: Comparison between monocarboxylic acid and polycarboxylic acids
Haoqiang Wang, Wen Li, Yihui Gong, Yujia Xu, Shunjing Luo, Xiuting Hu, Chengmei Liu
Topics & Concepts
Citric acidTartaric acidChemistryAcetic acidHydrolysisSoy proteinExtrusionOrganic acidAmino acidOrganic chemistryMoleculeFood scienceBiochemistryMaterials scienceMetallurgyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems