Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking

A closed cavity rheometer was used to study the rheology of dry-fractionated mung bean protein –DFMB– (55% protein d.m.). Then, the high-moisture extrusion cooking at 40% and 50% moisture contents and different temperatures (115, 125, 135 and 145 °C) was performed, investigating the impact on struct...

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Detalles Bibliográficos
Autores principales: De Angelis, Davide, Opaluwa, Christina, Pasqualone, Antonella, Karbstein, Heike P., Summo, Carmine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10412858/
https://www.ncbi.nlm.nih.gov/pubmed/37575131
http://dx.doi.org/10.1016/j.crfs.2023.100552

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10412858/
https://www.ncbi.nlm.nih.gov/pubmed/37575131
http://dx.doi.org/10.1016/j.crfs.2023.100552

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