Conformational changes and physicochemical attributes of texturized pea protein isolate-konjac gum: With a new perspective of residence time during extrusion

作者：Dongyu Sun, Min Wu, Tong Zhang, Dongxue Wei, Chengyi Zhou, Nan Shang · 发表于：Food Research International · 年份：2023 · DOI：10.1016/j.foodres.2023.112500 · 被引用次数：35 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Food Chemistry and Fat Analysis