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期刊名称

  • food hydrocolloids(1)
  • foods(1)

关键词

  • soy protein isolate; surimi; gelling properties; high-moisture extrusion; texture(1)
  • transglutaminase modified-peanut protein; high-moisture extrusion process; fibrous structure; physical properties; structural change(1)

作者

  • Zhang, Yujie AND Zhang, Jinchuang AND Chen, Qiongling AND Wang, Qiang AND Zhang, Yujie AND He, Ning(0)

机构

  • chinese acad agr sci, inst food sci & technol, key lab agroprod proc, minist agr & rural affairs, beijing 100193, peoples r china(2)
  • xiamen univ, coll chem & chem engn, dept chem & biochem engn, xiamen 361001, peoples r china(1)
  • xiamen univ, coll chem & chem engn, dept chem & biochem engn, xiamen 361005, peoples r china(1)

年份

  • 2022(1)
  • 2021(1)
科研产出
资源类型: 外文期刊
作者:Zhang, Yujie(精确检索)
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:Zhang, Yujie(精确检索)
作者:He, Ning(精确检索)
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共2条记录
1High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality

作者：

机构：

来源：FOODS

关键词： soy protein isolate; surimi; gelling properties; high-moisture extrusion; texture

年份：2022

2High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure

作者：

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

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