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Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method

Jie Hong Chiang, Wesley Li Wen Tay, Dayna Shu Min Ong, David Liebl, Chee Peng Ng, Christiani Jeyakumar Henry

2021Food Structure127 citationsDOI

Topics & Concepts

ChewinessElongationFood scienceSoy proteinChemistryGlutenPea proteinScanning electron microscopeUltrastructureHydrogen bondUltimate tensile strengthMaterials scienceMoleculeOrganic chemistryBotanyComposite materialBiologyMeat and Animal Product QualityProteins in Food SystemsFood composition and properties
Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method | Litcius