Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion
Songgang Xia, Shuo Shen, Jian Song, Ku Li, Xianwu Qin, Xiaoming Jiang, Changhu Xue, Yong Xue
Topics & Concepts
ChewinessFood scienceSoy proteinYeastChemistryExtrusionWater contentLightnessMoisturePlant proteinWater activityMaterials scienceBiochemistryOrganic chemistryMetallurgyEngineeringGeotechnical engineeringPhysicsOpticsMeat and Animal Product QualityProteins in Food SystemsSensory Analysis and Statistical Methods