Deciphering structure-rheological properties relationship via the studies of 11?s-rich and 7?s-rich soy protein isolate

已完结 10 由风哔哩吧啦发布于 2025/12/5 21:04:46

DOI:10.1016/j.foodchem.2024.142463
作者：Binyu Luan , Ang Meng , Wenjing Zhang , Fengqiujie Wang , Feng Liu , Weichun Pan , Xiuqing Zhu , Bo Zhang
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodchem.2024.142463

Elsevier

Abstract：Rheological properties influence the velocity gradient in the die passage of the extruder and the formation of fibrous structure of plant protein. The rheological properties of 11 s-rich (11

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