Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking

Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking

A closed cavity rheometer was used to study the rheology of dry-fractionated mung bean protein –DFMB– (55% protein d.m.). Then, the high-moisture extrusion cooking at 40% and 50% moisture contents and different temperatures (115, 125, 135 and 145 °C) was performed, investigating the impact on struct...

Full description

Bibliographic Details
Main Authors: Davide De Angelis, Christina Opaluwa, Antonella Pasqualone, Heike P. Karbstein, Carmine Summo
Format: Article
Language:English
Published: Elsevier 2023-01-01
Series:Current Research in Food Science
Subjects:
High-moisture extrusion
Plant-based protein
Closed cavity rheometer
Textural evaluation
Meat analogues
Dry-fractionated protein
Online Access:http://www.sciencedirect.com/science/article/pii/S266592712300120X

Internet

http://www.sciencedirect.com/science/article/pii/S266592712300120X

Similar Items