Physico-Chemical Properties and Texturization of Pea, Wheat and Soy Proteins Using Extrusion and Their Application in Plant-Based Meat

Four commercial pea protein isolates were analyzed for their physico-chemical properties including water absorption capacity (WAC), least gelation concentration (LGC), rapid visco analyzer (RVA) pasting, differential scanning calorimetry (DSC)-based heat-induced denaturation and phase transition (PT...

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Detalles Bibliográficos
Autores principales: Webb, Delaney, Dogan, Hulya, Li, Yonghui, Alavi, Sajid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137858/
https://www.ncbi.nlm.nih.gov/pubmed/37107382
http://dx.doi.org/10.3390/foods12081586

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137858/
https://www.ncbi.nlm.nih.gov/pubmed/37107382
http://dx.doi.org/10.3390/foods12081586

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