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Comprehensive Reviews in Food Science and Food Safety|December 18, 2025
Extruder Die Innovations for the Texturization of Plant Proteins Applied in Plant-Based ProductsHuan Zhou, Qiang Wang, Jinchuang Zhang
Food Chemistry|May 17, 2022
Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product qualityQiongling Chen, Jinchuang Zhang, Yujie Zhang, et al.
Foods (Basel, Switzerland)|May 28, 2022
High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product QualityYujie Zhang, Jinchuang Zhang, Qiongling Chen, et al.
Polymers|December 23, 2023
The Potential of Soluble Proteins in High-Moisture Soy Protein-Gluten Extrudates PreparationMeng Ning, Yan Ji, Jinchuang Zhang, et al.
Gels (Basel, Switzerland)|February 26, 2026
Effects of CaCO3/NaHCO3 on Porous Structure and Quality Characteristics of Protein-Starch Gel Network Formed via ExtrusionFeng Guo, Huan Zhou, Hui Hu, et al.
Gels (Basel, Switzerland)|April 26, 2024
Effect of Starch Types on the Textural and Rehydration Properties of Extruded Peanut Protein Pore Gel ParticlesFeng Guo, Anna Hu, Huan Zhou, et al.
Food Research International (Ottawa, Ont.)|March 13, 2023
Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extrudingJinchuang Zhang, Tongqing Li, Qiongling Chen, et al.
Gels (Basel, Switzerland)|June 27, 2023
Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal MeatHaodong Liu, Jinchuang Zhang, Qiongling Chen, et al.
Critical Reviews in Food Science and Nutrition|June 13, 2018
Changes in conformation and quality of vegetable protein during texturization process by extrusionJinchuang Zhang, Li Liu, Hongzhi Liu, et al.
Food Research International (Ottawa, Ont.)|July 6, 2026
Modulation of sunflower seed protein structure and functionality by chlorogenic acid interaction and stepwise dephenolizationZhenyuan Li, Xuegang Huang, Yumeng Hu, et al.
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