Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties

High moisture extrusion (HME) of meat analogues is often performed with raw materials containing multiple components, e.g., blends of different protein-rich raw materials. For instance, blends of soy protein isolate (SPI) and another component, such as wheat gluten, are used particularly frequently....

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Detalles Bibliográficos
Autores principales: Wittek, Patrick, 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/PMC8307526/
https://www.ncbi.nlm.nih.gov/pubmed/34209076
http://dx.doi.org/10.3390/foods10071509

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307526/
https://www.ncbi.nlm.nih.gov/pubmed/34209076
http://dx.doi.org/10.3390/foods10071509

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