Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty
Sasimaporn Samard, The‐Thiri Maung, Bon‐Yeob Gu, Mi-Hwan Kim, Gi‐Hyung Ryu
Topics & Concepts
ChewinessFood scienceShrinkageAbsorption of waterMoistureGlutenWater contentChemistryStarchPlastics extrusionMaterials scienceComposite materialEngineeringGeotechnical engineeringFood composition and propertiesMeat and Animal Product QualityProteins in Food Systems