Effect of myoglobin on the flavor, color and texture of high-moisture soy protein concentrate -wheat gluten extrudates

作者：Yuan Qian, Guijiang Liang, Junli Dong, Jingwen Zhou, Jianghua Li, Jian Chen, Guocheng Du, Jie Chen, Zhaojun Wang, Xinrui Zhao · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143102 · 被引用次数：22 · 研究领域：Food composition and properties、Food Industry and Aquatic Biology、Seed and Plant Biochemistry