Use of FTIR to study secondary structure of texturized plant proteins by high moisture extrusion cooking, a comprehensive review
Caroline Bondu, Florian Gimeno, Philippe Evon, Guadalupe Vaca‐Medina, Antoine Rouilly
Topics & Concepts
ExtrusionFourier transform infrared spectroscopyMoistureExtrusion cookingFood scienceChemistryChemical engineeringMaterials scienceComposite materialEngineeringProteins in Food SystemsFood composition and propertiesSeed and Plant Biochemistry