Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion
Fatema Hossain Brishti, Shyan Yea Chay, Kharidah Muhammad, Mohammad Rashedi Ismail‐Fitry, Mohammad Zarei, S. Karthikeyan, F. Caballero‐Briones, Nazamid Saari
Topics & Concepts
ExtrusionDenaturation (fissile materials)RheologyMoistureChemistrySolubilityCircular dichroismFood scienceWater contentProtein secondary structureSoy proteinPea proteinFourier transform infrared spectroscopyChemical engineeringMaterials scienceCrystallographyBiochemistryNuclear chemistryOrganic chemistryComposite materialEngineeringGeotechnical engineeringProteins in Food SystemsFood composition and propertiesMeat and Animal Product Quality