Study on high moisture extruded pea protein isolate based on acid-induced process: Physicochemical properties, conformational changes and fibrous structure mechanism
Sun, Dongyu, Zhang, Bowen, Zhou, Chengyi, Wang, Bo, Wu, Min
Published in Food hydrocolloids (01.08.2023)
Published in Food hydrocolloids (01.08.2023)
Get full text
Journal Article
Effect of high-moisture extrusion process on quality attribute and fibrous formation mechanism of pea protein: Insight into dynamic changes of textural protein
Sun, Dongyu, Zhang, Bowen, Zhou, Chengyi, Ren, Weike, Wu, Min
Published in Innovative food science & emerging technologies (01.10.2023)
Published in Innovative food science & emerging technologies (01.10.2023)
Get full text
Journal Article
Conformational changes and physicochemical attributes of texturized pea protein isolate-konjac gum: With a new perspective of residence time during extrusion
Sun, Dongyu, Wu, Min, Zhang, Tong, Wei, Dongxue, Zhou, Chengyi, Shang, Nan
Published in Food research international (01.03.2023)
Published in Food research international (01.03.2023)
Get full text
Journal Article
Integrated numerical simulation and quality attributes of soybean protein isolate extrusion under different screw speeds and combinations
Sun, Dongyu, Zhou, Chengyi, Yu, Haoze, Wang, Bo, Li, Yang, Wu, Min
Published in Innovative food science & emerging technologies (01.07.2022)
Published in Innovative food science & emerging technologies (01.07.2022)
Get full text
Journal Article
The study of numerical simulation and texture of soybean protein based on high moisture extrusion with different screw elements
Li, Dashu, Zhang, Tianqi, Gao, Fei, Zhou, Chengyi, Sun, Dongyu, Gao, Yutong, Wu, Min
Published in Innovative food science & emerging technologies (01.03.2024)
Published in Innovative food science & emerging technologies (01.03.2024)
Get full text
Journal Article