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《食品挤压理论与技术(下)》分别对植物蛋白挤压组织化过程中螺杆和水分的作用进行系统阐述，总结了螺杆构型、水分与挤压系统参数和产品特性之间的关系。《食品挤压理论与技术(下)》在螺杆构型变量设计、水分形态和分布研究、植物蛋白质特性分析方面均具有一定的参考价值。（Theory and Technology of Food Extrusion (II) respectively makes a systematic illustration of the effects of screw and moisture in the extrusion texturization of plant protein, and summarizes the relationship between the screw configuration, water and extrusion system parameters and product characteristics. Theory and Technology of Food Extrusion (II) has certain reference value in the variation design of screw configuration, water morphology and distribution research, and analysis of plant protein characteristics.）
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