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food bioscience(1)
food hydrocolloids(1)

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high-moisture extrusion(2)
enzyme modification(1)
moisture content(1)
pea protein isolate(1)
porous fibrous structure(1)
soy protein concentrate(1)
three-dimensional structural features(1)
water characteristics(1)

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作者

Hu, Anna AND Zhou, Huan AND Guo, Feng AND Wang, Qiang AND Zhang, Jinchuang(0)

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chinese acad agr sci, key lab agroprod proc, minist agr & rural affairs, inst food sci & technol, beijing 100193, peoples r china(2)

年份

2025(2)

科研产出

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资源类型: 外文期刊

作者:Hu, Anna(精确检索)

作者:Zhou, Huan(精确检索)

作者:Guo, Feng(精确检索)

作者:Wang, Qiang(精确检索)

作者:Zhang, Jinchuang(精确检索)

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1Three-dimensional porous fibrous structural morphology changes of high-moisture extruded soy protein under the effect of moisture content

作者： Hu, Anna; Zhou, Huan; Guo, Feng; Wang, Qiang; Zhang, Jinchuang; SCIE（2025版） EI（2025版）

机构： Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： High-moisture extrusion Soy protein concentrate Moisture content Porous fibrous structure Three-dimensional structural features Water characteristics

2Effect of transglutaminase and laccase on the structural changes and texturization behavior of high-moisture extruded pea protein isolate

作者： Li, Tongqing; Hu, Anna; Zhou, Huan; Guo, Feng; Wang, Qiang; Zhang, Jinchuang; SCIE（2025版）农林核心（2024版）

机构： Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：FOOD BIOSCIENCE

关键词： Pea protein isolate High-moisture extrusion Enzyme modification