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High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications

Xiaonan Sui1, Tianyi Zhang1, Xin Zhang1

  • 1College of Food Science, Northeast Agricultural University, Harbin, China; email: xiaonan.sui@neau.edu.cn, jlzname@163.com.

Annual Review of Food Science and Technology
|February 15, 2024
PubMed

Keywords:
fibrous structurehigh-moisture extrusionmeltplant proteinrheological propertiestexturization

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