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

EngineeringProtein FoldingFood StructureBiotechnologyConformational ChangesProtein EngineeringFood EngineeringFood ProcessingTexturized PeaMedicineIsolate-konjac GumBiophysicsBiomolecular Engineering