High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality

The high-moisture extrusion of proteins from plant and animal sources should be a new way for developing alternative protein products with meat-like texture. The protein gelling properties are considered an important factor for the meat-like texture formation during the high-moisture extrusion proce...

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Autores principales:	Yujie Zhang, Jinchuang Zhang, Qiongling Chen, Ning He, Qiang Wang
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2022-05-01
Colección:	Foods
Materias:	soy protein isolate surimi gelling properties high-moisture extrusion texture
Acceso en línea:	https://www.mdpi.com/2304-8158/11/10/1397
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