Impact of interactions between soy and pea proteins on quality characteristics of high-moisture meat analogues prepared via extrusion cooking process
Jung-Soo Lee, Sohyeon Kim, You Jeong Jeong, In‐Young Choi, Jaejoon Han
Topics & Concepts
Soy proteinMoistureFood scienceExtrusionPea proteinQuality (philosophy)ChemistryMaterials scienceMathematicsComposite materialPhilosophyEpistemologyMeat and Animal Product QualityFood composition and propertiesProteins in Food Systems