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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| 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 |