Modified starch on quality of low moisture extruded soybean protein‐wheat gluten
Modified starch (CMS and HS) was appropriately added at 2-6%, and the extruded products were formed into a uniform laminar flow. The quality of the extruded products was significantly improved compared with the addition of CS. This study has provided useful information for improving the quality of extrusion products by adding natural starch and modified starch. © 2025 Society of Chemical Industry.
Authors
- Ying Zhu (ORCID: https://orcid.org/0000-0003-4511-6579)
- Yuyang Huang (ORCID: https://orcid.org/0000-0001-8150-4902)
- Mingshou Lü (ORCID: https://orcid.org/0000-0001-7806-3579)
- Bingyu Sun (ORCID: https://orcid.org/0000-0002-7234-9266)
- Linlin Liu (ORCID: https://orcid.org/0000-0003-0111-7190)
- Xiuqing Zhu
- Tian Zhang (ORCID: https://orcid.org/0009-0009-6582-539X)
Institutions
- Harbin University of Commerce (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-04-07
- DOI
- https://doi.org/10.1002/jsfa.14253
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00