Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds-Reference-Cited by-同舟云学术

Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds

Published:2021-12 Issue: Volume:4 Page:100092
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Kaleda Aleksei^ORCID,Talvistu Karel,Vaikma Helen,Tammik Mari-Liis,Rosenvald Sirli,Vilu Raivo

Publisher

Elsevier BV

Reference46 articles.

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4. Texture profile analysis and functional properties of gelatin from the skin of three species of fresh water fish;Chandra;Int. J. Food Prop.,2015

5. New protein texturization processes by extrusion cooking at high moisture levels;Cheftel;Food Rev. Int.,1992

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