Soy Protein Hydrolysates Affect the Structural and Mechanical Properties of Soy Protein-Wheat Gluten Extrudates Using High Moisture Extrusion

This study aimed to investigate the effect of hydrolyzed soy protein isolate (HSPI) as a plasticizer in the soy protein mixture-wheat gluten (SP-WG) extrudates on its structural and mechanical properties during high moisture extrusion. Those SP were prepared by mixing soy protein isolate (SPI) and H...

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Detalles Bibliográficos
Autores principales: Ji, Yan, Wang, Zhaojun, Deng, Qian, Chen, Jie, He, Zhiyong, Zeng, Maomao, Qin, Fang, Pan, Hongyang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001190/
https://www.ncbi.nlm.nih.gov/pubmed/36900429
http://dx.doi.org/10.3390/foods12050912

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001190/
https://www.ncbi.nlm.nih.gov/pubmed/36900429
http://dx.doi.org/10.3390/foods12050912

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