Publication | Closed Access

Effect of high-moisture extrusion process on quality attribute and fibrous formation mechanism of pea protein: Insight into dynamic changes of textural protein

Pea ProteinEngineeringBiotechnologyFood MicrostructureAlternative Protein SourceProtein EngineeringProtein RefoldingBiophysicsTextural ProteinPlant PhysiologyBiomolecular EngineeringQuality Attribute