High-moisture extrusion of yeast-pea protein: Effects of different formulations on the fibrous structure formation
Songgang Xia, Shuo Shen, Chengxin Ma, Ku Li, Changhu Xue, Xiaoming Jiang, Yong Xue
Topics & Concepts
ExtrusionRandom coilChemistryRheologyPea proteinFood scienceProtein secondary structureMoistureSoy proteinWater contentChemical engineeringYeastDenaturation (fissile materials)Materials scienceNuclear chemistryBiochemistryComposite materialOrganic chemistryGeotechnical engineeringEngineeringMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes