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Transformation of high moisture extrusion on pea protein isolate in melting zone during: From the aspects of the rheological property, physicochemical attributes and modification mechanism

High Moisture ExtrusionModification MechanismEngineeringPea Protein IsolateBiotechnologyRheologyProtein EngineeringFood EngineeringFood ProcessingBiophysicsFood TechnologyBiomolecular EngineeringHealth Sciences