Effect of Different Polysaccharides on the Texture and Fibrous Structure of High-Moisture Extruded Pea Protein Isolate-Reference-Cited by-同舟云学术

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Effect of Different Polysaccharides on the Texture and Fibrous Structure of High-Moisture Extruded Pea Protein Isolate

Published:2023-07-24 Issue:4 Volume:18 Page:606-618
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Fu Jialing,Zheng Yixin,Gao Yixin,Zhang Yin,Sun Cuixia,Fang Yapeng

Funder

National Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

https://link.springer.com/content/pdf/10.1007/s11483-023-09805-7.pdf

Reference35 articles.

1. M.A. Asgar, A. Fazilah, N. Huda, R. Bhat, A.A. Karim, Nonmeat protein alternatives as meat extenders and meat analogs. Compr. Rev. Food Sci. Food Saf. 9, 513–529 (2010)

2. Y. Yang, Y. Zheng, W. Ma, Y. Zhang, C. Sun, Y. Fang, Meat and plant-based meat analogs: nutritional profile and in vitro digestion comparison. Food Hydrocoll. 143, 108886 (2023)

3. L. Sha, Y.L. Xiong, Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges. Trends Food Sci. Technol. 102, 51–61 (2020)

4. J. Zhang, L. Liu, H. Liu, A. Yoon, S.S.H. Rizvi, Q. Wang, Changes in conformation and quality of vegetable protein during texturization process by extrusion. Crit. Rev. Food Sci. Nutr. 59, 3267–3280 (2019)

5. R. Osen, S. Toelstede, F. Wild, P. Eisner, U. Schweiggert-Weisz, High moisture extrusion cooking of pea protein isolates: raw material characteristics, extruder responses, and texture properties. J. Food Eng. 127, 67–74 (2014)

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