High moisture extrusion of soybean protein isolate: Effect of β-glucan on physicochemical properties of extrudates
Xinhui Ye, Xiaolin Su, Tong Xiao, Fei Lu, Tiemin Xie
Topics & Concepts
ExtrusionSoy proteinGlucanRandom coilChemistryHydrogen bondFood scienceFourier transform infrared spectroscopyWater contentMoistureDisulfide bondProtein secondary structureHydrophobic effectProtein isolateChemical engineeringMaterials scienceBiochemistryOrganic chemistryMoleculeComposite materialGeotechnical engineeringEngineeringFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications