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Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications
Plant proteins in foods are becoming increasingly popular with consumers. However, their application in extruded products remains a major challenge, as the various protein-rich raw materials (e.g., from different plant origins) exhibit very different material properties. In particular, the rheologic...
| 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/PMC8391364/ https://www.ncbi.nlm.nih.gov/pubmed/34441477 http://dx.doi.org/10.3390/foods10081700 |