Effect of high-moisture extrusion process on quality attribute and fibrous formation mechanism of pea protein: Insight into dynamic changes of textural protein

作者：Dongyu Sun, Bowen Zhang, Chengyi Zhou, Weike Ren, Min Wu · 发表于：Innovative Food Science & Emerging Technologies · 年份：2023 · DOI：10.1016/j.ifset.2023.103486 · 被引用次数：43 · 研究领域：Proteins in Food Systems、Food composition and properties、Meat and Animal Product Quality