Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues

High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to plant proteins, such as wheat gluten. The addition of oil during the process promises to enhance the sensory properties of the meat analogs. In this study, the influence of oil on extrusion-relevant paramete...

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Detalles Bibliográficos
Autores principales: Kendler, Christina, Duchardt, Arvid, 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/PMC8064384/
https://www.ncbi.nlm.nih.gov/pubmed/33805896
http://dx.doi.org/10.3390/foods10040697

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8064384/
https://www.ncbi.nlm.nih.gov/pubmed/33805896
http://dx.doi.org/10.3390/foods10040697

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