Chemical and physicochemical features of common plant proteins and their extrudates for use in plant-based meat
Delaney Webb, Yonghui Li, Sajid Alavi
Topics & Concepts
Pea proteinFood scienceSoy proteinChewinessProtein qualityVegetable ProteinsGlutenPlant proteinLegumeExtrusionDefattingRaw materialAbsorption of waterChemistryDenaturation (fissile materials)GlutelinStorage proteinAgronomyBiologyMaterials scienceBiochemistryBotanyOrganic chemistryGeneMetallurgyNuclear chemistryProteins in Food SystemsMeat and Animal Product QualityAgriculture Sustainability and Environmental Impact