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Updated: Jun 19, 2025

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
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Published on: January 17, 2017

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在干热预处理和低湿度挤出之前和之后,大豆,豆和豆蛋白的成分功能

Jordan Pennells1, Louise Trigona1,2, Hetvi Patel1,3

  • 1CSIRO Agriculture & Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.

Foods (Basel, Switzerland)
|July 27, 2024
PubMed
概括

干热预处理优化了植物性肉类类似物的大豆,小豆和豆蛋白的功能. 最佳的温度提高了性能,而过度的热量降低了纹理植物蛋白 (TVP) 生产中的性能.

关键词:
在成分功能方面,成分的功能.植物性肉类是一种植物性肉类.蛋白质的变质是蛋白质的变质.有纹理的植物蛋白质.双螺丝挤出技术 双螺丝挤出技术

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