Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)

Published 2017 View Full Article

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Title
Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)
Authors
Keywords
Pea protein isolate, Low moisture extrusion, FTIR, Secondary protein structure
Journal
JOURNAL OF FOOD ENGINEERING
Volume 214, Issue -, Pages 166-174
Publisher
Elsevier BV
Online
2017-07-03
DOI
10.1016/j.jfoodeng.2017.06.037

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