The technical potential of a sous-vide processing method for developing high-moisture textured soy protein
Hyun Woo Choi, Minji Choi, Jungwoo Hahn, Young Jin Choi
Topics & Concepts
MicrostructureSoy proteinMoistureWater contentFood scienceTexture (cosmology)High proteinChemistryDisulfide bondPorosityMaterials scienceChemical engineeringComposite materialCrystallographyComputer scienceBiochemistryGeotechnical engineeringImage (mathematics)Artificial intelligenceEngineeringFood composition and propertiesMeat and Animal Product QualityProteins in Food Systems