Effect of extrusion temperature on the protein aggregation of wheat gluten with the addition of peanut oil during extrusion

作者：Yu Chen, Ying Liang, Feng Jia, Di Chen, Xia Zhang, Qi Wang, Jinshui Wang · 发表于：International Journal of Biological Macromolecules · 年份：2020 · DOI：10.1016/j.ijbiomac.2020.11.017 · 被引用次数：109 · 研究领域：Food composition and properties、Proteins in Food Systems、Phytase and its Applications