2025peer-reviewed2 citations
Unveiling structural evolution during high-moisture extrusion of soy protein isolate-wheat gluten systems with soy dietary fiber: A sudden shutdown-based study
Ruqi Guo, Haojia Zhang, Yang Gao, Zihan Wang, Yinlin Wang, Ying Zhu +2 more
Food Chemistry
Concepts
ChemistryExtrusionFood scienceSoy proteinMaillard reactionGlutenExtrusion cookingSteric effects