Article Versions Notes

Ma R, Pan X, Zhuang Y, Han Y, Li S, Fang Z, Xia M, Hu L, Chen H. Temperature-Mediated Structure–Functionality Changes in Soybean Meal Protein via Extrusion. Foods. 2026; 15(16):2866. https://doi.org/10.3390/foods15162866

Ma, Rong, Xiqin Pan, Yuhan Zhuang, Yifei Han, Shanshan Li, Zhengfeng Fang, Mingquan Xia, Liang Hu, and Hong Chen. 2026. "Temperature-Mediated Structure–Functionality Changes in Soybean Meal Protein via Extrusion" Foods 15, no. 16: 2866. https://doi.org/10.3390/foods15162866

Ma, R., Pan, X., Zhuang, Y., Han, Y., Li, S., Fang, Z., Xia, M., Hu, L., & Chen, H. (2026). Temperature-Mediated Structure–Functionality Changes in Soybean Meal Protein via Extrusion. Foods, 15(16), 2866. https://doi.org/10.3390/foods15162866