High-moisture extrusion engineering restructures starch–phycocyanin matrices and modulates digestibility through processing-induced structural integration

Journal of Food Engineering 2026

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Authors: Xiaoxue Guo, Hui Wen, Menglong Sun, Chuan Tong, Xingwei Xiang, Bo Zheng, Bo Zheng

DOI: 10.1016/j.jfoodeng.2026.113220

Cited by: 1

References: 9

Fields of Study & Subjects

Food composition and properties Nanocomposite Films for Food Packaging Proteins in Food Systems

References 9