Insight into extruded soy protein isolate for improving hardening of high protein-nutrition bars during storage
Most high-protein nutrition bars (HPNBs) would harden during storage, seriously affecting the acceptability of consumers. In this work, soy protein isolate (SPI), extruded at 50, 75, 100, 125, and 150 ℃, was formulated for HPNBs to investigate whether extrusion protein could relieve hardening and im...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2023-10-01
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| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2023.9240036 |