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Preparation and Characterization of Extruded Yam Starch–Soy Protein Isolate Complexes and Their Effects on the Quality of Dough

Extrusion is a method of processing that changes the physicochemical and rheological properties of starch and protein under specific temperature and pressure conditions. In this study, twin-screw extrusion technology was employed to prepare yam starch–soy protein isolate complexes. The structure and...

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Detalles Bibliográficos
Autores principales:	Shi, Miaomiao, Dong, Xuena, Cheng, Yanqiu, Ji, Xiaolong, Liu, Yanqi, Yan, Yizhe
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857982/ https://www.ncbi.nlm.nih.gov/pubmed/36673452 http://dx.doi.org/10.3390/foods12020360

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