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Amyloid fibrils-regulated high-moisture extruded soy proteins: Texture, structure, and taste

Research article (Food Hydrocolloids, 2023) · cited 47× · AI/ML
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Amyloid fibrils-regulated high-moisture extruded soy proteins: Texture, structure, and taste

Summary

Amyloid fibrils-regulated high-moisture extruded soy proteins: Texture, structure, and taste is a scholarly article[1].

Key Facts

  • Amyloid fibrils-regulated high-moisture extruded soy proteins: Texture, structure, and taste's instance of is recorded as scholarly article[2].

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Direct Wikidata claims

  1. [2] ↑ . wikidata.org.

Class ancestry

  1. [1] ↑ . Wikidata. wikidata.org.

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APA 4ort.xyz Knowledge Graph. (2026). Amyloid fibrils-regulated high-moisture extruded soy proteins: Texture, structure, and taste. Retrieved May 24, 2026, from https://4ort.xyz/entity/amyloid-fibrils-regulated-high-moisture-extruded-soy-proteins-texture-structure-and-taste
MLA “Amyloid fibrils-regulated high-moisture extruded soy proteins: Texture, structure, and taste.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/amyloid-fibrils-regulated-high-moisture-extruded-soy-proteins-texture-structure-and-taste.
BibTeX @misc{4ortxyz_amyloid-fibrils-regulated-high-moisture-extruded-soy-proteins-texture-structure-and-taste_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Amyloid fibrils-regulated high-moisture extruded soy proteins: Texture, structure, and taste}}, year = {2026}, url = {https://4ort.xyz/entity/amyloid-fibrils-regulated-high-moisture-extruded-soy-proteins-texture-structure-and-taste}, note = {Accessed: 2026-05-24}}
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