Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types
High-moisture extrusion of plant proteins to create meat-like structures is a process that has met with increasing attention in the recent past. In the process, the proteins are thermomechanically stressed in the screw section of the extruder, and the resulting protein gel is structured in the attac...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-02-01
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| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/10/3/173 |