Extrusion of wheat gluten-peanut oil complexes and their rheological characteristics
Yu Chen, Ying Liang, Hao Liu, Xiaohua Wang, Jinshui Wang
Topics & Concepts
ExtrusionRheologyGlutenFood scienceWheat glutenMaterials scienceViscoelasticityExtrusion cookingGluteninWheat flourChemistryComposite materialBiochemistryProtein subunitGeneFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems