Soluble and insoluble fractions of soy protein isolate affect the properties of its high-moisture extrudates
Liwei Fu, Zhaojun Wang, Benu Adhikari, Zhiyong He, Maomao Zeng, Fang Qin, Jie Chen
Topics & Concepts
Soy proteinDie swellExtrusionRheologyChemistryShear thinningUltimate tensile strengthChemical engineeringMoistureHydrophobic effectCovalent bondPea proteinFood scienceMaterials scienceComposite materialOrganic chemistryEngineeringProteins in Food SystemsFood composition and propertiesMeat and Animal Product Quality