High Moisture Extrusion Texturization of Air-Classified Barley Protein for the Production of Novel Plant-Based Meat Analogues
Amanjeet Singh, Mehmet Tülbek, Marta S. Izydorczyk, Filiz Köksel
Topics & Concepts
ChewinessFood scienceIngredientMoistureExtrusionWater contentChemistryPlant proteinWater activityGlutenMaterials scienceMetallurgyOrganic chemistryEngineeringGeotechnical engineeringAgriculture Sustainability and Environmental ImpactMeat and Animal Product QualityProteins in Food Systems