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Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality

Fatema Hossain Brishti, Shyan Yea Chay, Kharidah Muhammad, Mohammad Rashedi Ismail‐Fitry, Mohammad Zarei, Nazamid Saari

2020Innovative Food Science & Emerging Technologies160 citationsDOI

Topics & Concepts

ExtrusionFood scienceMicrostructureMoistureAbsorption of waterProtein qualityMung beanMaterials scienceExpansion ratioPlant proteinEssential amino acidChemistryAmino acidComposite materialBiochemistryFood composition and propertiesProteins in Food SystemsMeat and Animal Product Quality
Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality | Litcius