Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking

A closed cavity rheometer was used to study the rheology of dry-fractionated mung bean protein –DFMB– (55% protein d.m.). Then, the high-moisture extrusion cooking at 40% and 50% moisture contents and different temperatures (115, 125, 135 and 145 °C) was performed, investigating the impact on struct...

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Principais autores:	Davide De Angelis, Christina Opaluwa, Antonella Pasqualone, Heike P. Karbstein, Carmine Summo
Formato:	Artigo
Idioma:	Inglês
Publicado:	Elsevier 2023-01-01
Series:	Current Research in Food Science
Assuntos:	High-moisture extrusion Plant-based protein Closed cavity rheometer Textural evaluation Meat analogues Dry-fractionated protein
Acceso en liña:	http://www.sciencedirect.com/science/article/pii/S266592712300120X
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