Thermorheological properties and structural characteristics of soy and pumpkin seed protein blends for high-moisture meat analogs
Hyun Woo Choi, Jungwoo Hahn, Hyun‐Seok Kim, Young Jin Choi
Topics & Concepts
MoistureFood scienceSoy proteinPumpkin seedChemistryMaterials scienceComposite materialMeat and Animal Product QualityProteins in Food SystemsPolysaccharides Composition and Applications