科研产出
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1Mechanism of high-moisture extruded protein fibrous structure formation based on the interactions among pea protein, amylopectin, and stearic acid
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机构：
来源：FOOD HYDROCOLLOIDS
关键词： High-moisture extrusion; Texturization mechanism; Protein-amylopectin-stearic acid mixtures; Intermolecular interactions; Fibrous structure; Thermogravimetric analysis
年份：2023
2Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat
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机构：
来源：GELS
关键词： whole-cut plant-based meat; low- and high-moisture textured vegetable proteins; mixed gel system; physicochemical properties; nutritional quality
年份：2023
3Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extruding
作者：
机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Plant proteins; Transglutaminase; High-moisture extrusion; System response parameters; Structural modification; Texturization
年份：2023
4Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Pea protein; Fatty acids; Interactions; High-moisture extrusion; Structural changes
年份：2023
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