Effects of Cysteine on Physicochemical Properties of High-Moisture Extrudates Prepared from Plant Protein

The effects of cysteine addition (0%, 0.05%, 0.10%, 0.15%, 0.20%, 0.25%) on the physicochemical properties of plant-based extrudates by high-moisture extrusion were investigated. The texturization degree, rheological properties, hardness, springiness and chewiness of the extrudates significantly imp...

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Detalles Bibliográficos
Autores principales: Dai, Huihui, An, Hongzhou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9564089/
https://www.ncbi.nlm.nih.gov/pubmed/36230185
http://dx.doi.org/10.3390/foods11193109

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9564089/
https://www.ncbi.nlm.nih.gov/pubmed/36230185
http://dx.doi.org/10.3390/foods11193109

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