Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective

Wheat gluten (WG) and peanut protein powder (PPP) mixtures were extruded at high moisture to investigate the potential application of this mixture in meat analog production. Multiple factors, including the water absorption index (WAI), water solubility index (WSI), rheological properties of the mixe...

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Detalles Bibliográficos
Autores principales: Zhang, Ruixin, Yang, Yueyue, Liu, Qing, Xu, Liangyun, Bao, Huiyi, Ren, Xiaoru, Jin, Zhengyu, Jiao, Aiquan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137993/
https://www.ncbi.nlm.nih.gov/pubmed/37107491
http://dx.doi.org/10.3390/foods12081696

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137993/
https://www.ncbi.nlm.nih.gov/pubmed/37107491
http://dx.doi.org/10.3390/foods12081696

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