High moisture extrusion of pea protein: Effect of l-cysteine on product properties and the process forming a fibrous structure

作者：Huihui Peng, Jing Zhang, Sihua Wang, Mingming Qi, Minghui Yue, Shanshan Zhang, Jialin Song, Chenjie Wang, Dongliang Zhang, Xin Wang, Chengye Ma · 发表于：Food Hydrocolloids · 年份：2022 · DOI：10.1016/j.foodhyd.2022.107633 · 被引用次数：135 · 研究领域：Proteins in Food Systems、Food composition and properties、Meat and Animal Product Quality