Effects of extrusion temperature on the structural, physicochemical and rheological properties of oat-brown rice-cod peptide blends

Food Research International 2026

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Authors: Yi Zhang, Dongxue Gong, Ye Ning, Chengrong Wen
DOI: 10.1016/j.foodres.2026.118604
Cited by: 1
References: 43

Fields of Study & Subjects

Protein Hydrolysis and Bioactive Peptides Food composition and properties GABA and Rice Research

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
230
Pages
118604–118604
Publication date
5 February 2026
Language
EN