Effects of Formulation and Extrusion Conditions for Isolated Pea Protein-Based High-Moisture Meat Analogs: Insights into Gelation and Structural Development

This study examines how varying the isolated pea protein (IPP) levels (0, 10, 20, 30, 40, 50%) together with key extrusion conditions, including moisture level, barrel heating profile, and screw rotation speed, affect the physicochemical attributes and textural characteristics of high-moisture meat...

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Principais autores:	Yu Zhang, Hyun-Woo Choi, Yunju Lee, Gi-Hyung Ryu, Bon-Jae Gu
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2026-01-01
Serija:	Gels
Teme:	isolated pea protein gelation formulation process variables meat analog
Online dostop:	https://www.mdpi.com/2310-2861/12/1/42
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