Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi-based meat analogs by high moisture extrusion

[Display omitted] •High moisture extrusion of mixed surimi, soy proteins and wheat gluten (SSG).•The ratio of SPI to WG affects the fiber structurer of SSG.•Increasing WG improves the lightness and fiber density of SSG.•The free water ratio and the β-sheets content rises of SSG with more WG. Surimi...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food research international 2023-11, Vol.173, p.113469-113469, Article 113469
Hauptverfasser:	Hou, Yukun, Xia, Songgang, Ma, Chengxin, Xue, Changhu, Jiang, Xiaoming
Format:	Artikel
Sprache:	eng
Schlagworte:	Alaska pollock surimi Food application High moisture extrusion Physicochemical Plant protein Structural properties
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!