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 |
| FullText | Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 41527678 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Reducing Agents Aid in the Texturization of Pea Protein Isolate During High Moisture Extrusion. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Bernin+JB%22">Bernin JB</searchLink>; School of Food Science, Washington State University, Pullman, Washington, USA.<br /><searchLink fieldCode="AU" term="%22Watanabe+P%22">Watanabe P</searchLink>; School of Food Science, Washington State University, Pullman, Washington, USA.<br /><searchLink fieldCode="AU" term="%22Smith+B%22">Smith B</searchLink>; USDA-ARS, Food Processing and Sensory Quality Research, New Orleans, Louisiana, USA.<br /><searchLink fieldCode="AU" term="%22Kowalski+RJ%22">Kowalski RJ</searchLink>; Hills Pet Nutrition, Inc., Topeka, Kansas, USA.<br /><searchLink fieldCode="AU" term="%22Ganjyal+GM%22">Ganjyal GM</searchLink>; School of Food Science, Washington State University, Pullman, Washington, USA. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%220014052%22">Journal of food science</searchLink> [J Food Sci] 2026 Jan; Vol. 91 (1), pp. e70797. – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Wiley+on+behalf+of+the+Institute+of+Food+Technologists%22">Wiley on behalf of the Institute of Food Technologists </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>0014052 <i>Publication Model: </i>Print <i>Cited Medium: </i>Internet <i>ISSN: </i>1750-3841 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2200221147%22">00221147 </searchLink><i>NLM ISO Abbreviation: </i>J Food Sci <i>Subsets: </i>MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=41527678 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/1750-3841.70797 Languages: – Code: eng Text: English PhysicalDescription: Pagination: StartPage: e70797 Titles: – TitleFull: Reducing Agents Aid in the Texturization of Pea Protein Isolate During High Moisture Extrusion. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Bernin JB – PersonEntity: Name: NameFull: Watanabe P – PersonEntity: Name: NameFull: Smith B – PersonEntity: Name: NameFull: Kowalski RJ – PersonEntity: Name: NameFull: Ganjyal GM IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 01 Text: 2026 Jan Type: published Y: 2026 Identifiers: – Type: issn-electronic Value: 1750-3841 Numbering: – Type: volume Value: 91 – Type: issue Value: 1 Titles: – TitleFull: Journal of food science Type: main |
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