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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |