Properties of texturized protein and performance of different protein sources in the extrusion process: A review.

Zhang, Tianyu; Yu, Shengjuan; Pan, Yihao; Li, He; Liu, Xinqi; Cao, Jinnuo

Zhang, Tianyu; Yu, Shengjuan; Pan, Yihao; Li, He; Liu, Xinqi; Cao, Jinnuo.

Afiliación

Zhang T; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China. Electronic address: Zhangtiannyu@163.com.
Yu S; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China. Electronic address: yuxr221@163.com.
Pan Y; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China. Electronic address: panyh16237935666@163.com.
Li H; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China. Electronic address: lihe@btbu.edu.cn.
Liu X; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100000, China. Electronic address: liuxi
Cao J; Puluting (Hebei) Protein Biotechnology Research Limited Company, Handan 056000, China. Electronic address: jinnuocao@163.com.

Food Res Int ; 174(Pt 1): 113588, 2023 12.

Article en En | MEDLINE | ID: mdl-37986454

Asunto(s)

Carne; Proteínas; Animales; Carne/análisis; Agua; Fenómenos Físicos

Palabras clave

Extrusion process; Meat substitutes; Non-livestock proteins; Novel source proteins; Plant source proteins; Texturized protein properties

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Proteínas / Carne Límite: Animals Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article Pais de publicación: Canadá

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