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Article

Physicochemical and functional characteristics of plant protein‐based meat analogs

2019-10-01

Abstract excerpt

Isolated soy protein (ISP), isolated mung bean protein (IMBP), isolated peanut protein (IPNP), isolated pea protein (IPP), and wheat gluten (WG) were texturized by (50%) intermediate moisture extrusion for comparing product characteristics. High water‐holding capacity was observed in ISP‐ and IPP‐based texturized vegetable proteins (TVPs), while high integrity index was exhibited in IPP‐ and WG‐based TVPs. ISP‐, I...

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Literature Corpus work
4071c6f8-9346-57a8-8d01-bdd19104e8cf
DOI
10.1111/jfpp.14123
Open publication

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Physicochemical and functional characteristics of plant protein‐based meat analogsDOI 10.1111/jfpp.14123
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