Protein–Protein Interactions during High-Moisture Extrusion for Fibrous Meat Analogues and Comparison of Protein Solubility Methods Using Different Solvent Systems
Year: 2008
Type: article
DOI: 10.1021/jf073343q
Authors: KeShun Liu, Fu-Hung Hsieh
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W1980192669