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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Autors principals:	Nam-Ki Hwang, Bon-Jae Gu, Yu Zhang, Gi-Hyung Ryu
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2024-07-01
Col·lecció:	Foods
Matèries:	high-moisture extrusion cooking meat analog isolated mung bean protein isolated soy protein physicochemical properties
Accés en línia:	https://www.mdpi.com/2304-8158/13/14/2167
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