Physicochemical properties, structural characteristics and protein digestibility of pea protein-wheat gluten composited meat analogues prepared via high-moisture extrusion
Yu‐Ru Zhao, Ning Peng, Yingqiu Li, Yan Liang, Zhiwei Guo, C. X. Wang, C. X. Wang, Ziyue Wang, Chenying Wang, Chenying Wang, Xidong Ren, Xidong Ren
Topics & Concepts
ExtrusionPea proteinGlutenMoistureFood scienceChemistryWheat glutenExtrusion cookingWater contentChemical engineeringMaterials scienceStarchOrganic chemistryEngineeringGeotechnical engineeringMetallurgyProteins in Food SystemsMeat and Animal Product QualityFood composition and properties