Effect of Different Polysaccharides on the Texture and Fibrous Structure of High-Moisture Extruded Pea Protein Isolate
Jialing Fu, Yixin Zheng, Yixin Gao, Yin Zhang, Cuixia Sun, Yapeng Fang
Topics & Concepts
Pea proteinChewinessPolysaccharideFood scienceCurdlanExtrusionRandom coilStarchCarrageenanMaterials scienceTexture (cosmology)MoistureFourier transform infrared spectroscopyChemistryChemical engineeringComposite materialProtein secondary structureOrganic chemistryBiochemistryImage (mathematics)EngineeringArtificial intelligenceComputer scienceFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications