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Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog

As consumer demand for meat analogs continues to grow, various plant proteins are being explored for their production. This study uses isolated mung bean protein (IMBP) to replace isolated soy protein (ISP), investigating the effects of IMBP content (0%, 10%, 20%, 30%, 40%, and 50%) on the physicoch...

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Principais autores: Nam-Ki Hwang, Bon-Jae Gu, Yu Zhang, Gi-Hyung Ryu
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-07-01
Serier:Foods
Fag:
high-moisture extrusion cooking
meat analog
isolated mung bean protein
isolated soy protein
physicochemical properties
Online adgang:https://www.mdpi.com/2304-8158/13/14/2167
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