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Thermorheological properties and structural characteristics of soy and pumpkin seed protein blends for high-moisture

Hyun Woo Choi1, Jungwoo Hahn2, Hyun-Seok Kim3

  • 1Research Institute for Agriculture and Life Sciences, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea.

Food Chemistry
|November 9, 2024
PubMed

Keywords:
Dynamic hybrid rheometer (DHR)High-moisture meat analog (HMMA)Pumpkin seed proteinStructural characteristicsThermorheological properties

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