Conformational changes and physicochemical attributes of texturized pea protein isolate-konjac gum: With a new perspective of residence time during extrusion-Reference-Cited by-同舟云学术

Conformational changes and physicochemical attributes of texturized pea protein isolate-konjac gum: With a new perspective of residence time during extrusion

Published:2023-03 Issue: Volume:165 Page:112500
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Sun Dongyu,Wu Min^ORCID,Zhang Tong,Wei Dongxue,Zhou Chengyi,Shang Nan

Funder

Chinese Universities Scientific Fund

National Natural Science Foundation of China

Natural Science Foundation of Beijing Municipality

Publisher

Elsevier BV

Subject

Food Science

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