Work

Changes in conformation and quality of vegetable protein during texturization process by extrusion

Year: 2018

Type: review

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408398.2018.1487383

Authors: Jinchuang Zhang, Li Liu, Hongzhi Liu, Ashton Yoon, Syed S. H. Rizvi, Qiang Wang

Institutions: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Cornell 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: Chinese Academy of Agricultural Sciences, National Key Research and Development Program of China

OpenAlex ID: W2808012005

FWCI: 0.977

Cites: 100

Cited by: 347

Related to: 10