Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion
Ji Sou Lyu, Jung Soo Lee, Taeyoung Chae, Chan Suk Yoon, Jaejoon Han
Topics & Concepts
Soy proteinExtrusionMoistureDie (integrated circuit)Materials scienceTexture (cosmology)Food scienceComposite materialChemistryNanotechnologyComputer scienceImage (mathematics)Artificial intelligenceFood composition and propertiesNanocomposite Films for Food PackagingProteins in Food Systems