Construction of rice protein-based meat analogues by extruding process: Effect of substitution of soy protein with rice protein on dynamic energy, appearance, physicochemical, and textural properties of meat analogues
Jung-Soo Lee, In‐Young Choi, Jaejoon Han
Topics & Concepts
ChewinessFood scienceAntinutrientExpansion ratioChemistryTexture (cosmology)Absorption of waterPorositySoy proteinMaterials scienceComposite materialPhytic acidComputer scienceOrganic chemistryArtificial intelligenceImage (mathematics)Proteins in Food SystemsFood composition and propertiesAgriculture Sustainability and Environmental Impact