High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure
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Title
High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure
Authors
Keywords
Transglutaminase modified-peanut protein, High-moisture extrusion process, Fibrous structure, Physical properties, Structural change
Journal
FOOD HYDROCOLLOIDS
Volume 112, Issue -, Pages 106346
Publisher
Elsevier BV
Online
2020-09-18
DOI
10.1016/j.foodhyd.2020.106346
References
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