Reducing Agents Aid in the Texturization of Pea Protein Isolate During High Moisture Extrusion.
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| Title: | Reducing Agents Aid in the Texturization of Pea Protein Isolate During High Moisture Extrusion. |
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| Authors: | Bernin JB; School of Food Science, Washington State University, Pullman, Washington, USA., Watanabe P; School of Food Science, Washington State University, Pullman, Washington, USA., Smith B; USDA-ARS, Food Processing and Sensory Quality Research, New Orleans, Louisiana, USA., Kowalski RJ; Hills Pet Nutrition, Inc., Topeka, Kansas, USA., Ganjyal GM; School of Food Science, Washington State University, Pullman, Washington, USA. |
| Source: | Journal of food science [J Food Sci] 2026 Jan; Vol. 91 (1), pp. e70797. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1750-3841 |
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| DOI: | 10.1111/1750-3841.70797 |
