Comparative structural, digestion and absorption characterization of three common extruded plant proteins
Extruded plant proteins, also known as textured vegetable proteins (TVPs), serve as vital components in plant-based meat analogue, yet their structural and nutritional characteristics remain elusive. In this study, we examined the impact of high-moisture (HM) and low-moisture (LM) extrusion on the s...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Elsevier
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/105608/ https://www.sciencedirect.com/science/article/pii/S096399692301400X |
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