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Xi-Qin Pan

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Open access Aug 2026

Temperature-Mediated Structure–Functionality Changes in Soybean Meal Protein via Extrusion

Soybean meal protein, a byproduct of soybean processing, has limited functional properties such as emulsifying performance, which restricts its application in foods. Given that high-temperature extrusion tends to cause excessive denaturation and irreversible aggregation, this study aimed to investigate the effects of r...

Rong Ma, Xi-Qin Pan, Yu-Han Zhuang et al. · 0 citations

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