المؤلفون: Somayeh Taghian Dinani, Jeroen Philip van der Harst, Remko Boom, Atze Jan van der Goot

المصدر: Food Hydrocolloids 134 (2023)
Food Hydrocolloids, 134

مصطلحات موضوعية: Plant-based meat alternatives, Fibrous structure, General Chemical Engineering, Pea protein isolate, General Chemistry, L-cysteine, L-ascorbic acid, Food Process Engineering, Food Science, VLAG

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ade61f43a9c755876421c1b8641c010Test
https://doi.org/10.1016/j.foodhyd.2022.108059Test

المؤلفون: Hong Wang, Frans W.J. van den Berg, Wei Zhang, Tomasz Pawel Czaja, Longteng Zhang, Birthe Møller Jespersen, René Lametsch

المصدر: Wang, H, van den Berg, F W J, Zhang, W, Czaja, T P, Zhang, L, Jespersen, B M & Lametsch, R 2022, ' Differences in physicochemical properties of high-moisture extrudates prepared from soy and pea protein isolates ', Food Hydrocolloids, vol. 128, 107540 . https://doi.org/10.1016/j.foodhyd.2022.107540Test

مصطلحات موضوعية: animal structures, Barrel temperature, Fibrous structure, Soy protein isolate, General Chemical Engineering, High-moisture extrusion, Pea protein isolate, General Chemistry, Food Science

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b709e70f922d0fa995b3fcde0b003d41Test
https://doi.org/10.1016/j.foodhyd.2022.107540Test