2022peer-reviewed110 citations
Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion
Bairu Zhang, Xueming Kang, Yunhui Cheng, Bo Cui, A.M. Abd El‐Aty
Food Hydrocolloids
Concepts
ExtrusionFourier transform infrared spectroscopyPlastics extrusionMoistureRandom coilWater contentChemistryParticle size