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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Detalhes bibliográficos

Principais autores:	Hyun-Woo Choi, Yu Zhang, Yunju Lee, Hyerim Jeon, Gi-Hyung Ryu, Bon-Jae Gu
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2026-02-01
coleção:	Gels
Assuntos:	extrusion-induced gelation gel-like network isolated pea protein low-moisture extrusion protein gel structure meat analog systems
Acesso em linha:	https://www.mdpi.com/2310-2861/12/2/175
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