Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes
Qiongling Chen, Jinchuang Zhang, Yujie Zhang, Shi Meng, Qiang Wang
Topics & Concepts
AmylopectinAmylosePea proteinRheologyFood scienceStarchChemistryDynamic mechanical analysisExtrusionPlant proteinMoistureChewinessMaterials scienceChemical engineeringComposite materialOrganic chemistryPolymerEngineeringFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications