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Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)

EngineeringLow Moisture ExtrusionSecondary StructureFood BiophysicsBiotechnologyAlternative Protein SourceMolecular Weight DistributionBiophysicsBiomolecular Engineering