Intervening Effect of Polysaccharides on Structured Soy-Based Meat Analogs by High-Moisture Extrusion
Yu Zhao, Wenjie Sui, Jingxin Zhang, Rui Liu, Tao Wu, Jinchuan Xu, Min Zhang
Topics & Concepts
ExtrusionMoistureFood sciencePolysaccharideSoy proteinSoy flourExtrusion cookingChemistryMaterials scienceOrganic chemistryComposite materialMeat and Animal Product QualityProteins in Food SystemsFood composition and properties