Quality characteristics and fibrous structure formation mechanism of walnut protein and wheat gluten meat analogues during high-moisture extrusion cooking process
Shuwen Lei, Chunyan Zhao, Yue Miao, Hong Yang Zhao, Zhichen Liu, Yuzhuang Zhang, Lei Zhao, Chunxiu Peng, Jiashun Gong
Topics & Concepts
ExtrusionMoistureFood scienceGlutenChemistryProtein qualityChemical engineeringPlant proteinProtein secondary structureMaterials scienceOrganic chemistryComposite materialBiochemistryEngineeringProteins in Food SystemsMeat and Animal Product QualityBee Products Chemical Analysis