Work

Textural and antioxidant properties improvement of high-moisture plant-protein extrudates with wheat gluten hydrolysates

Year: 2025

Type: article

Source: Food Structure

DOI: 10.1016/j.foostr.2025.100486

Authors: Huihui Dai, Yiting Guo, Xin Chen, Xueqing Zhu, Hongzhou An

Institutions: Henan University of Technology, National Engineering Research Center for Wheat

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

Funder: Henan University of Technology

Award: G1062553568

OpenAlex ID: W4415680745

FWCI: 1.319

Cites: 30

Cited by: 3

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