High moisture extrusion of pulse proteins: Texture, structure, and in vitro digestion characteristics of extrudates

作者：Yiyu Zang, Shurui Wang, Yixin Gao, Cuixia Sun, Meng Zhao, Yiping Cao, Lu Wei, Yin Zhang, Yapeng Fang · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110676 · 被引用次数：23 · 研究领域：Food composition and properties、Proteins in Food Systems、Microbial Metabolites in Food Biotechnology