Properties of texturized protein and performance of different protein sources in the extrusion process: A review
Tianyu Zhang, Shengjuan Yu, Yihao Pan, He Li, Xinqi Liu, Jinnuo Cao
Topics & Concepts
ExtrusionIngredientFood scienceProtein qualityWater holding capacityBiochemical engineeringExtrusion cookingTexture (cosmology)BiotechnologyProcess engineeringChemistryMaterials scienceComputer scienceBiologyEngineeringComposite materialArtificial intelligenceImage (mathematics)Meat and Animal Product QualityProteins in Food SystemsAgriculture Sustainability and Environmental Impact