Chemistry

Metallurgy

Materials science

Extrusion

Stearic acid

Legumin

Composite material

Food science

Fatty acid

Biochemistry

Rheology

Organic chemistry

Pea protein

Protein secondary structure

Gene

Random coil

Linoleic acid

Moisture

Rheometry

Storage protein

Oleic acid

Food Chemistry

To provide a deep insight into the application of lipid in plant protein-based meat substitutes through high-moisture extrusion (HME) process, the eff…

Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality