The effect of millet substitutes on structural of pea protein isolate composite under high moisture extrusion
Different proportions of millet flour (MF) and millet protein (MP) were added to pea protein isolate (PPI) for high moisture extrusion, respectively. The change in structure and properties, as well as the degree of texturization of pea tissue protein (TPP), PPI-MF composite tissue protein (TPMF) and...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2025-10-01
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| Serie: | Journal of Agriculture and Food Research |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S2666154325006696 |
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