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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

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