Work

Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing

Year: 2022

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2022.134176

Authors: Qiongling Chen, Jinchuang Zhang, Yujie Zhang, Haodong Liu, Tongqing Li, Qiang Wang, David L. Kaplan

Institutions: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Tufts University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Natural Science Foundation of China, Ministry of Science and Technology of the People's Republic of China, Chinese Academy of Agricultural Sciences, National Key Research and Development Program of China

Awards: G4776961396, G6791975170, G8317032417

OpenAlex ID: W4294958523

FWCI: 5.347

Cites: 35

Cited by: 61

Related to: 10