Investigating the fibrous structure formation of chickpea protein concentrate during high-moisture extrusion processing

Applied Food Research 2026 Open access

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Authors: Anni Nisov, Heikki Aisala, Kaisu Honkapää, Nesli Sözer
DOI: 10.1016/j.afres.2026.102167
Cited by: 1
References: 24

Fields of Study & Subjects

Proteins in Food Systems Food composition and properties Collagen: Extraction and Characterization

Publication details

Journal / source
Applied Food Research
Publisher
Elsevier BV
Volume
6
Issue
1
Pages
102167–102167
Publication date
20 May 2026
Language
EN