Textural and antioxidant properties improvement of high-moisture plant-protein extrudates with wheat gluten hydrolysates

作者：Huihui Dai, Yiting Guo, Xin Chen, Xueqing Zhu, Hongzhou An · 发表于：Food Structure · 年份：2025 · DOI：10.1016/j.foostr.2025.100486 · 被引用次数：3 · 研究领域：Proteins in Food Systems、Protein Hydrolysis and Bioactive Peptides、Food composition and properties