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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Manylion Llyfryddiaeth

Prif Awduron:	Nam-Ki Hwang, Bon-Jae Gu, Yu Zhang, Gi-Hyung Ryu
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	MDPI AG 2024-07-01
Cyfres:	Foods
Pynciau:	high-moisture extrusion cooking meat analog isolated mung bean protein isolated soy protein physicochemical properties
Mynediad Ar-lein:	https://www.mdpi.com/2304-8158/13/14/2167
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!