Effects of Isolated Pea Protein on Extrusion-Induced Gelation and Gel-like Network Formation in Low-Moisture Meat Analog Systems
Low-moisture meat analogs (LMMAs) typically exhibit highly expanded structures with large air cells, which differ from the dense and fibrous architecture observed in high-moisture systems. This study investigated the role of isolated pea protein (IPP) in extrusion-induced protein gelation and gel-li...
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| Główni autorzy: | , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2026-02-01
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| Seria: | Gels |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2310-2861/12/2/175 |
| Etykiety: |
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