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Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten

Jing Peng1, Ke-Xue Zhu1, Xiao-Na Guo1

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Food Chemistry
|September 19, 2021
PubMed

Keywords:
Egg white proteinExtrusionFibrous structureMeat analoguesWheat gluten

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