Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio
Hong Wang, Ruican Wang, Longteng Zhang, Wei Zhang, Serafim Bakalis, Yan Li, René Lametsch
Topics & Concepts
ChewinessDie swellExtrusionFood scienceMoistureWater contentChemistryEmulsionPea proteinSoy proteinSolubilityFiberMaterials scienceChromatographyChemical engineeringBiochemistryComposite materialOrganic chemistryGeotechnical engineeringEngineeringProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes