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Soy Protein Hydrolysates Affect the Structural and Mechanical Properties of Soy Protein-Wheat Gluten Extrudates Using High Moisture Extrusion.
Ji, Yan; Wang, Zhaojun; Deng, Qian; Chen, Jie; He, Zhiyong; Zeng, Maomao; Qin, Fang; Pan, Hongyang.
Afiliação
  • Ji Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Wang Z; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Deng Q; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Chen J; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • He Z; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Zeng M; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Qin F; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
  • Pan H; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
Foods ; 12(5)2023 Feb 21.
Article em En | MEDLINE | ID: mdl-36900429
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article