Multi-scale structural changes of starch and proteins during pea flour extrusion

HIGHLIGHTS

• who: Magdalena Kristiawan and collaborators from the INRA, UR , Biopolymers Interactions and Assemblies (BIA), Nantes, France have published the article: Multi-scale structural changes of starch and proteins during pea flour extrusion, in the Journal: CSLM micrograph shows small protein aggregates (≈10 µm, green) dispersed among some swollen and stretched starch granules ("ghosts", ≈50 µm, light red), and entrapped in a continuous reddish network, formed by dispersed starch macromolecules. Conversely, CSLM of sample D11 (Fig. 8b) revealed larger stretched protein aggregates connected together (30-50 µm, green) and forming
• what: Most of the studies on . . .
  

   

  

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