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  • 中文期刊(557348)
  • 外文期刊(4)
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  • 专利(42595)

期刊名称

  • food chemistry(1)
  • food hydrocolloids(1)
  • food research international(1)
  • trends in food science & technology(1)

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关键词

  • pea protein; amylose; amylopectin; molecular interactions; high-moisture extrusion; meat substitute(1)
  • pea protein; fatty acids; interactions; high-moisture extrusion; structural changes(1)
  • plant -based meat substitutes; high -moisture extrusion; protein sources; theoretical basis; process and equipment; quality evaluation(1)
  • plant proteins; transglutaminase; high-moisture extrusion; system response parameters; structural modification; texturization(1)

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作者

  • Zhang, Jinchuang AND Chen, Qiongling AND Wang, Qiang AND Kaplan, David L.(0)

机构

  • tufts univ, dept biomed engn, 4 colby st, medford, ma 02155 usa(4)
  • chinese acad agr sci, inst food sci & technol, key lab agroprod proc, minist agr & rural affairs, beijing 100193, peoples r china(3)
  • chinese acad agr sci, inst food sci & technol, key lab agro prod proc, minist agr & rural affairs, beijing 100193, peoples r china(1)

年份

  • 2023(2)
  • 2022(2)
科研产出
资源类型: 外文期刊
作者:Zhang, Jinchuang(精确检索)
作者:Chen, Qiongling(精确检索)
作者:Wang, Qiang(精确检索)
作者:Kaplan, David L.(精确检索)
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共4条记录
1Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications

作者：

机构：

来源：FOOD HYDROCOLLOIDS

关键词： Pea protein; Amylose; Amylopectin; Molecular interactions; High-moisture extrusion; Meat substitute

年份：2022

2High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect

作者：

机构：

来源：TRENDS IN FOOD SCIENCE & TECHNOLOGY

关键词： Plant -based meat substitutes; High -moisture extrusion; Protein sources; Theoretical basis; Process and equipment; Quality evaluation

年份：2022

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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