麦芽糊精/淀粉对大豆分离蛋白-面筋蛋白高水分挤压拉丝蛋白的热稳定性的影响

XIE Si-han, WANG Zhao-jun, HE Zhi-yong, ZENG Mao-mao, QIN Fang, Benu ADHIKARI, CHEN Jie

Journal of Integrative Agriculture. 2023, 22(5): 1590-1602

Journal of Integrative Agriculture ›› 2023, Vol. 22 ›› Issue (5) : 1590-1602. DOI: 10.1016/j.jia.2023.04.013

麦芽糊精/淀粉对大豆分离蛋白-面筋蛋白高水分挤压拉丝蛋白的热稳定性的影响

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The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates

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{{article.zuoZheCn_L}}. {{article.title_cn}}. {{journal.qiKanMingCheng_CN}}. 2023, 22(5): 1590-1602 https://doi.org/10.1016/j.jia.2023.04.013
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2023, 22(5): 1590-1602 https://doi.org/10.1016/j.jia.2023.04.013

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