The proteomic evidence on protein oxidation in pea protein concentrate-based low-moisture extrudates and its inhibition by antioxidants derived from plant extracts
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Elsevier BV
Reference39 articles.
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2. Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives;Baune;Future Foods,2022
3. Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier transform infrared spectroscopy (FTIR);Beck;Journal of Food Engineering,2017
4. Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality;Brishti;Innovative Food Science & Emerging Technologies,2021
5. Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae;Caporgno;Innovative Food Science & Emerging Technologies,2020
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