Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion

Grain protein fractions have great potential as ingredients that contain high amounts of valuable nutritional components. The aim of this study was to study the rheological behavior of destarched oat and pea proteins and their blends in extrusion-like conditions with a closed cavity rheometer. Addit...

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Detalles Bibliográficos
Autores principales: Immonen, Mika, Chandrakusuma, Angga, Sibakov, Juhani, Poikelispää, Minna, Sontag-Strohm, Tuula
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304661/
https://www.ncbi.nlm.nih.gov/pubmed/34359387
http://dx.doi.org/10.3390/foods10071517

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304661/
https://www.ncbi.nlm.nih.gov/pubmed/34359387
http://dx.doi.org/10.3390/foods10071517

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