Towards a Better Understanding of Texturization during High-Moisture Extrusion (HME)—Part I: Modeling the Texturability of Plant-Based Proteins

This study focused on predicting high-moisture texturization of plant-based proteins (soy protein concentrate (SPC), soy protein isolate (SPI), pea protein isolate (PPI)) at different water contents (57.5%, 60%, 65%, 70%, and 72.5% (w/w db)) to optimize and guarantee the production of high-moisture...

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Detalles Bibliográficos
Autores principales: Högg, Elisabeth, Rauh, Cornelia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217560/
https://www.ncbi.nlm.nih.gov/pubmed/37238773
http://dx.doi.org/10.3390/foods12101955

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217560/
https://www.ncbi.nlm.nih.gov/pubmed/37238773
http://dx.doi.org/10.3390/foods12101955

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