Type of pectin determines structuring potential of soy proteins into meat analogue applications

Author:

Snel Silvia J.E.ORCID,Otto KimORCID,Schlangen MiekORCID,Beyrer MichaelORCID,van der Goot Atze JanORCID

Funder

Innosuisse - Schweizerische Agentur für Innovationsförderung

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

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2. Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder;Brishti;Food Research International,2020

3. Modifying faba bean protein concentrate using dry Heat to increase water holding capacity;Bühler;Foods,2020

4. Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking;Cornet;Critical Reviews in Food Science and Nutrition,2021

5. Viscoelastic properties of soy protein isolate - pectin blends: Richer than those of a simple composite material;Dekkers;Food Research International,2018

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