Impact of Extrusion Parameters on Soy Protein Microstructure
Soy protein fibers are a new type of soy protein produced using unmodified defatted soybean meal and soy protein isolate (SPI) through twin-screw extrusion technology, commonly used as a meat substitute. During the extrusion process, various complex processing operations can lead to changes in the structure and physicochemical properties of food polymers. Professors Zhang Haojia, … Read more