High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality

The high-moisture extrusion of proteins from plant and animal sources should be a new way for developing alternative protein products with meat-like texture. The protein gelling properties are considered an important factor for the meat-like texture formation during the high-moisture extrusion proce...

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Detalles Bibliográficos
Autores principales: Zhang, Yujie, Zhang, Jinchuang, Chen, Qiongling, He, Ning, Wang, Qiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141467/
https://www.ncbi.nlm.nih.gov/pubmed/35626967
http://dx.doi.org/10.3390/foods11101397

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141467/
https://www.ncbi.nlm.nih.gov/pubmed/35626967
http://dx.doi.org/10.3390/foods11101397

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