Structure formation in high moisture extrudates produced from soy protein fractions varying in 7S/11S globulin ratio

被引：0
|
作者：
Verfaillie, Diete [1 ,2 ]
Li, Jiashu [2 ]
Janssen, Frederik [2 ]
Blontrock, Ewoud [2 ]
Van Royen, Geert [1 ]
Wouters, Arno G.B. [2 ]
机构：
[1] Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, Melle,9090, Belgium
[2] Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-, Leuven,3001, Belgium
来源：
International Journal of Biological Macromolecules | 2024年 / 283卷
关键词：
Compendex;
D O I：
10.1016/j.ijbiomac.2024.137369
中图分类号：
学科分类号：
摘要：
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