科研产出
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1Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality
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来源：FOOD CHEMISTRY
关键词： Rheological properties; Fatty acids; Pea protein; Saturation degree; High-moisture extrusion; Extrudate quality
年份：2022
2Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications
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机构：
来源：FOOD HYDROCOLLOIDS
关键词： Pea protein; Amylose; Amylopectin; Molecular interactions; High-moisture extrusion; Meat substitute
年份：2022
3High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality
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来源：FOODS
关键词： soy protein isolate; surimi; gelling properties; high-moisture extrusion; texture
年份：2022
4Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing
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机构：
来源：FOOD CHEMISTRY
关键词： Pea protein; Fatty acids; Interactions; High-moisture extrusion; Structural changes
年份：2023
5High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure
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机构：
来源：FOOD HYDROCOLLOIDS
关键词： Transglutaminase modified-peanut protein; High-moisture extrusion process; Fibrous structure; Physical properties; Structural change
年份：2021
6Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes
作者：
机构：
来源：FOOD HYDROCOLLOIDS
关键词： Rheological properties; Pea protein; Amylose; amylopectin mixtures; High-moisture extrusion; Extrudate quality
年份：2021
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