Effects of different emulsion gels and extrusion temperature on structural properties of meat substitutes processed by high-moisture extrusion of soybean protein
Bo Liu, Yutaka Kitamura, Mito Kokawa
Topics & Concepts
ExtrusionEmulsionMoistureExtrusion cookingMaterials scienceWater contentChemical engineeringFood scienceChemistryComposite materialOrganic chemistryGeotechnical engineeringEngineeringMeat and Animal Product QualityFood Industry and Aquatic BiologyProtein Hydrolysis and Bioactive Peptides