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Effects of Process Variables on the Physicochemical, Textural, and Structural Properties of an Isolated Pea Protein-Based High-Moisture Meat Analog

This study investigated the optimal extrusion conditions required to produce an isolated pea protein (IPP)-based meat analog. High-moisture extrusion cooking (HMEC) was performed. The effects of the moisture content (55 and 60%), barrel temperature (165 and 175 °C), and screw speed (150 and 200 rpm)...

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Principais autores: Yu Zhang, Gi Hyung Ryu
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2023-12-01
Serier:Foods
Fag:
isolated pea protein
high-moisture meat analog
process variables
physicochemical properties
textural properties
Online adgang:https://www.mdpi.com/2304-8158/12/24/4413
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