Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2019.04.022
Abstract: Abstract Pea protein isolate can be combined with wheat gluten into materials with a fibrous morphology using shear induced structuring combined with heating. Results are partly in-line with soy protein isolate-wheat gluten blends, but the… read more here.
Keywords: protein gluten; pea protein; soy protein; protein ... See more keywords
Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite
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DOI: 10.25165/ijabe.v11i4.4162
Abstract: Soybean protein-gluten blend was extruded using a co-rotating twin-screw extruder. Effects of different extrusion conditions on the textural properties of extrudates were analyzed by central composite design through the evaluation of texturization index, water holding… read more here.
Keywords: extrusion conditions; methodology; protein gluten; effects extrusion ... See more keywords
Genetic Control of Grain Protein and Gluten Content: Winter vs. Spring Wheat
Sign Up to like & getrecommendations! Published in 2025 at "International Journal of Molecular Sciences"
DOI: 10.3390/ijms262211159
Abstract: Common wheat breeding programs prioritize the development of high grain protein content (GPC) varieties, as GPC influences milling efficiency and end-use quality. However, the molecular basis of protein and gluten accumulation in wheat grains remains… read more here.
Keywords: grain protein; wheat; protein gluten; winter ... See more keywords