Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends
Hyun Woo Choi, Minji Choi, Chaerin Ryoo, Jungwoo Hahn, Young Jin Choi, Jungwoo Hahn, Young Jin Choi
Topics & Concepts
ViscometerSoy proteinFood scienceExtrusionRandom coilChemistryPea proteinViscosityStarchTexture (cosmology)LightnessMaterials scienceChromatographyChemical engineeringBiological systemProtein secondary structureComposite materialComputer scienceBiochemistryArtificial intelligenceBiologyImage (mathematics)EngineeringMeat and Animal Product QualityProteins in Food SystemsFood Chemistry and Fat Analysis