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Peer-reviewedLicence not statedFood Research International

Use of FTIR to study secondary structure of texturized plant proteins by high moisture extrusion cooking, a comprehensive review

  • Caroline Bondu
  • Florian Gimeno
  • Philippe Evon
  • Guadalupe Vaca-Medina
  • Antoine Rouilly
Open at sourceDOICite

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Cite

BibTeXRIS
BibTeX
@article{bondu2026ftir,
  title = {{Use of FTIR to study secondary structure of texturized plant proteins by high moisture extrusion cooking, a comprehensive review}},
  author = {Caroline Bondu and Florian Gimeno and Philippe Evon and Guadalupe Vaca-Medina and Antoine Rouilly},
  journal = {Food Research International},
  year = {2026},
  month = sep,
  doi = {10.1016/j.foodres.2024.115147},
  url = {https://hal.inrae.fr/hal-04735756v1},
}
RIS
TY  - JOUR
TI  - Use of FTIR to study secondary structure of texturized plant proteins by high moisture extrusion cooking, a comprehensive review
AU  - Caroline Bondu
AU  - Florian Gimeno
AU  - Philippe Evon
AU  - Guadalupe Vaca-Medina
AU  - Antoine Rouilly
PY  - 2026
DA  - 2026/09/01
JO  - Food Research International
DO  - 10.1016/j.foodres.2024.115147
UR  - https://hal.inrae.fr/hal-04735756v1
SN  - 0963-9969
ER  -