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...

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Bibliografski detalji
Glavni autori: Davide De Angelis, Christina Opaluwa, Antonella Pasqualone, Heike P. Karbstein, Carmine Summo
Format: Članak
Jezik:English
Izdano: Elsevier 2023-01-01
Serija:Current Research in Food Science
Teme:
High-moisture extrusion
Plant-based protein
Closed cavity rheometer
Textural evaluation
Meat analogues
Dry-fractionated protein
Online pristup:http://www.sciencedirect.com/science/article/pii/S266592712300120X

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

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