Effects of pea protein content and extrusion types on physicochemical properties and texture characteristic of meat analogs
Author:
Affiliation:
1. Department of Food Science and Technology, Food and Feed Extrusion Center Kongju National University Yesan South Korea
Funder
Ministry of Agriculture, Food and Rural Affairs
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsf2.97
Reference52 articles.
1. The evolution of a plant‐based alternative to meat;Wild F;Agro Food Indust Hi Tech,2014
2. Meat analog as future food: a review
3. Structuring processes for meat analogues
4. Asian perspective on high‐moisture extrusion;Maung T‐T;Cereal Foods World,2020
5. Soy protein in relation to human protein and amino acid nutrition
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1. Exploring sustenance: cereal legume combinations for vegan meat development;Sustainable Food Technology;2024
2. Effects of Process Variables on the Physicochemical, Textural, and Structural Properties of an Isolated Pea Protein-Based High-Moisture Meat Analog;Foods;2023-12-08
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