Effect of Hydrothermal Parameter Combination on the High-Moisture Extrusion Process and the Product Quality of Soy Protein-Surimi Blends
ZHANG Yujie, ZHANG Jinchuang, CHEN Qiongling, LIU Haodong, HE Ning, WANG Qiang
(1. College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; 2. Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Beijing 100193, China)
ZHANG Yujie, ZHANG Jinchuang, CHEN Qiongling, LIU Haodong, HE Ning, WANG Qiang. Effect of Hydrothermal Parameter Combination on the High-Moisture Extrusion Process and the Product Quality of Soy Protein-Surimi Blends[J]. FOOD SCIENCE, 2022, 43(19): 71-79.