High-moisture soy protein extrudates with different moisture contents: Texture, structure, and in vitro digestion characteristics

作者：Yiyu Zang, Rong Yang, Shurui Wang, Cuixia Sun, Meng Zhao, Yiping Cao, Lu Wei, Yin Zhang, Yapeng Fang · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116412 · 被引用次数：13 · 研究领域：Food composition and properties、Phytoestrogen effects and research、Proteins in Food Systems