Physicochemical properties, structural characteristics and protein digestibility of pea protein-wheat gluten composited meat analogues prepared via high-moisture extrusion

作者：Yu‐Ru Zhao, Ning Peng, Yingqiu Li, Yan Liang, Zhiwei Guo, C. X. Wang, C. X. Wang, Ziyue Wang, Chenying Wang, Chenying Wang, Chenying Wang, Xidong Ren · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110283 · 被引用次数：52 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Food composition and properties