Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking-Reference-Cited by-同舟云学术

Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking

Published:2023 Issue: Volume:7 Page:100552
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

De Angelis Davide^ORCID,Opaluwa Christina^ORCID,Pasqualone Antonella^ORCID,Karbstein Heike P.^ORCID,Summo Carmine

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference32 articles.

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3. Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality;Brishti;Innovat. Food Sci. Emerg. Technol.,2021

4. System parameters and product properties response of soybean protein extruded at wide moisture range;Chen;J. Food Eng.,2010

5. Mung bean: technological and nutritional potential;Dahiya;Crit. Rev. Food Sci. Nutr.,2015

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