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1Effect of Starch Types on the Textural and Rehydration Properties of Extruded Peanut Protein Pore Gel Particles
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机构：
来源：GELS
关键词： peanut protein; starch; extrusion puffing technology; gel particles; textural and rehydration properties
年份：2024
2Water binding ability changes of different proteins during high-moisture extrusion
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机构：
来源：FOOD HYDROCOLLOIDS
关键词： High-moisture extrusion; Plant protein; Water binding ability; Fibrous structure; Relationship
年份：2024
3Three-dimensional porous fibrous structural morphology changes of high-moisture extruded soy protein under the effect of moisture content
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机构：
来源：FOOD HYDROCOLLOIDS
关键词： High-moisture extrusion; Soy protein concentrate; Moisture content; Porous fibrous structure; Three-dimensional structural features; Water characteristics
年份：2025
4Effect of transglutaminase and laccase on pea protein gel properties compared to that of soybean
作者：
机构：
来源：FOOD HYDROCOLLOIDS
关键词： Pea protein isolate; Soybean protein isolate; Transglutaminase; Laccase; Modification; Structural changes; Gelation property
年份：2024
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