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Effect of polysaccharides on the rheological behaviour of soy-wheat protein aggregation and conformational changes during high-moisture extrusion.
Wang, Fengqiujie; Lian, Wentao; Gu, Xuelian; Zhang, Haojia; Gao, Yang; Lü, Mingshou; Zhu, Ying; Huang, Yuyang; Sun, Ying; Zhu, Xiuqing.
Afiliação
  • Wang F; College of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Lian W; College of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Gu X; College of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Zhang H; College of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Gao Y; College of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Lü M; College of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Zhu Y; College of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Huang Y; College of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Sun Y; College of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Zhu X; College of Food Engineering, Harbin University of Commerce, Harbin, China.
J Sci Food Agric ; 103(12): 5992-6004, 2023 Sep.
Article em En | MEDLINE | ID: mdl-37115040
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Soja / Agregados Proteicos Idioma: En Revista: J Sci Food Agric Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Soja / Agregados Proteicos Idioma: En Revista: J Sci Food Agric Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China