Amyloid fibrils-regulated high-moisture extruded soy proteins: Texture, structure, and taste

作者：Yixin Zheng, Yixin Gao, Cuixia Sun, Yiguo Zhao, Yiping Cao, Wei Lü, Zebin Guo, Yapeng Fang · 发表于：Food Hydrocolloids · 年份：2023 · DOI：10.1016/j.foodhyd.2023.109026 · 被引用次数：52 · 研究领域：Proteins in Food Systems、Food composition and properties、Meat and Animal Product Quality