Loading...
Please wait, while we are loading the content...
Similar Documents
Texturization of pea protein isolates using high moisture extrusion cooking
| Content Provider | Semantic Scholar |
|---|---|
| Author | Osen, Raffael |
| Copyright Year | 2017 |
| Abstract | The texturization of pea protein using high moisture extrusion cooking was investigated for the development of anisotropic fibrous structures in meat alternatives. It was demonstrated that thermally induced texturization could be best described as a plasticization of the protein suspension and a subsequent solidification of the fluid by covalent disulfide crosslinking. The fiber structure formation could be controlled in the confines of a relatively narrow process window mainly by the extrusion temperature yielding extrudates with similar characteristics to meat in terms of fibrousness and microstructure. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://mediatum.ub.tum.de/doc/1356359/1356359.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |