Effects of Extrusion and Enzymatic Hydrolysis on the in Vitro Starch Digestibility, Protein Structure and Rheological Properties of Pea Flour
QI Mingming, PENG Huihui, SONG Jialin, ZHANG Jing, WANG Sihua, MA Chengye
(1. School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China; 2. Key Laboratory of Agricultural Products Functionalization Technology of Shandong Province, Zibo 255000, China)
QI Mingming, PENG Huihui, SONG Jialin, ZHANG Jing, WANG Sihua, MA Chengye. Effects of Extrusion and Enzymatic Hydrolysis on the in Vitro Starch Digestibility, Protein Structure and Rheological Properties of Pea Flour[J]. FOOD SCIENCE, 2022, 43(1): 76-82.