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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...

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Detalles Bibliográficos
Autores principales: Wittek, Patrick, Walther, Goeran, Karbstein, Heike P., Emin, M. Azad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
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

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