High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure

At present, the changes in fibrous structure of plant proteins improved by polysaccharides during high-moisture extrusion cooking (HMEC) are still unclear. In this study, different additions (1, 2, 3, 4, and 5%) of sodium alginate (SA), xanthan gum (XG), and maltodextrin (MD) were used in the prepar...

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Detalles Bibliográficos
Autores principales: Wang, Fengqiujie, Gao, Yang, Gu, Xuelian, Luan, Binyu, Zhu, Ying, Huang, Yuyang, Zhu, Xiuqing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9868749/
https://www.ncbi.nlm.nih.gov/pubmed/36698475
http://dx.doi.org/10.3389/fnut.2022.1077601

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9868749/
https://www.ncbi.nlm.nih.gov/pubmed/36698475
http://dx.doi.org/10.3389/fnut.2022.1077601

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