Litcius/Paper detail

Transformation of high moisture extrusion on pea protein isolate in melting zone during: From the aspects of the rheological property, physicochemical attributes and modification mechanism

Dongyu Sun, Min Wu, Chengyi Zhou, Bo Wang

2022Food Hydrocolloids60 citationsDOI

Topics & Concepts

RheologyExtrusionMechanism (biology)Transformation (genetics)MoisturePea proteinChemical engineeringChemistryMaterials scienceFood scienceBiochemistryOrganic chemistryComposite materialEngineeringGenePhilosophyEpistemologyProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications
Transformation of high moisture extrusion on pea protein isolate in melting zone during: From the aspects of the rheological property, physicochemical attributes and modification mechanism | Litcius