Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi-based meat analogs by high moisture extrusion
Yukun Hou, Songgang Xia, Chengxin Ma, Changhu Xue, Xiaoming Jiang
Topics & Concepts
Soy proteinFood scienceExtrusionGlutenChemistryPlant proteinPollockIngredientLightnessWater contentMoisturePea proteinMaterials scienceBiologyOrganic chemistryComposite materialFisheryEngineeringGeotechnical engineeringOpticsPhysicsMeat and Animal Product QualityAnimal Nutrition and PhysiologyBee Products Chemical Analysis