Changes in physicochemical and structural properties of pea protein during the high moisture extrusion process: Effects of carboxymethylcellulose sodium and different extrusion zones.

Yu, Xiaoshuai; Wang, Haiguan; Yuan, Yuan; Shi, Jiafeng; Duan, Yumin; Wang, Lishuang; Wang, Peng; Xiao, Zhigang

Yu, Xiaoshuai; Wang, Haiguan; Yuan, Yuan; Shi, Jiafeng; Duan, Yumin; Wang, Lishuang; Wang, Peng; Xiao, Zhigang.

Yu X; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; College of Food, Shenyang Agricultural University, Shenyang 110866, China.
Wang H; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
Yuan Y; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
Shi J; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
Duan Y; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
Wang L; College of Food, Shenyang Agricultural University, Shenyang 110866, China.
Wang P; College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Shenyang Key Laboratory of Grain and Oil Deep Processing, Shenyang, Liaoning 110034, China. Electronic address: wpeng_mail@126.com.
Xiao Z; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; College of Food, Shenyang Agricultural University, Shenyang 110866, China; Shenyang Key Laboratory of Grain and Oil Deep Processing, Shenyang, Liaoning 110034, China. Electronic address: zhigang_xiao@126.com

Int J Biol Macromol ; 251: 126350, 2023 Aug 15.

Article en En | MEDLINE | ID: mdl-37591439