Towards a Better Understanding of Texturization during High-Moisture Extrusion (HME)—Part I: Modeling the Texturability of Plant-Based Proteins
This study focused on predicting high-moisture texturization of plant-based proteins (soy protein concentrate (SPC), soy protein isolate (SPI), pea protein isolate (PPI)) at different water contents (57.5%, 60%, 65%, 70%, and 72.5% (<i>w</i>/<i>w</i> db)) to optimize and guar...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/10/1955 |