High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure

The high moisture extrusion of plant proteins is well suited for the production of protein-rich products that imitate meat in their structure and texture. The desired anisotropic product structure of these meat analogues is achieved by extrusion at high moisture content (>40%) and elevated temper...

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Detalles Bibliográficos
Autores principales: Wittek, Patrick, Zeiler, Nicole, Karbstein, Heike P., Emin, M. Azad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7825338/
https://www.ncbi.nlm.nih.gov/pubmed/33418980
http://dx.doi.org/10.3390/foods10010102

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7825338/
https://www.ncbi.nlm.nih.gov/pubmed/33418980
http://dx.doi.org/10.3390/foods10010102

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