The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives

Plant-based meat analogues (PBMs) are increasingly interesting to customers because of their meat-like quality and contribution to a healthy diet. The single-screw extruder is an important method for processing PBMs, and the characteristics of the product are directly affected by the composition of...

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Hlavní autoři:	Bo Lyu, Jiaxin Li, Xiangze Meng, Hongling Fu, Wei Wang, Lei Ji, Yi Wang, Zengwang Guo, Hansong Yu
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2022-04-01
Edice:	Foods
Témata:	extrusion technology textured soy protein protein subunit composition processing applicability plant-based meat analogues
On-line přístup:	https://www.mdpi.com/2304-8158/11/8/1112
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!