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Food Chemistry|October 15, 2022
Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processingQiongling Chen, Jinchuang Zhang, Yujie Zhang, et al.Journal of Agricultural and Food Chemistry|August 28, 2019
Converting Peanut Protein Biomass Waste into "Double Green" Meat Substitutes Using a High-Moisture Extrusion Process: A Multiscale Method to Explore a Process for Forming a Meat-Like Fibrous StructureJinchuang Zhang, Li Liu, Yuanrong Jiang, et al.Foods (Basel, Switzerland)|August 27, 2021
Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A ReviewHuipeng Liu, Yiyuan Xu, Shuyu Zu, et al.Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Peanut Allergy: Characteristics and Approaches for MitigationFaisal Shah, Aimin Shi, Jon Ashley, et al.Food Chemistry|March 26, 2022
Effect of high-moisture extrusion and addition of transglutaminase on major peanut allergens content extracted by three step sequential methodShah Faisal, Jinchuang Zhang, Shi Meng, et al.Pageof 2