Soy Protein Hydrolysates Affect the Structural and Mechanical Properties of Soy Protein-Wheat Gluten Extrudates Using High Moisture Extrusion
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DOI: 10.3390/foods12050912
Abstract: This study aimed to investigate the effect of hydrolyzed soy protein isolate (HSPI) as a plasticizer in the soy protein mixture-wheat gluten (SP-WG) extrudates on its structural and mechanical properties during high moisture extrusion. Those… read more here.
Keywords: hspi; gluten extrudates; wheat gluten; soy protein ... See more keywords