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Understanding fiber formation in a concentrated soy protein isolate - Pectin blend

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0 Published in 2018 at "Journal of Food Engineering"

DOI: 10.1016/j.jfoodeng.2017.11.014

Abstract: Abstract Concentrated blends of pectin in soy protein, subjected to simple shear flow while heated form solid, fibrous materials that are a basis for meat analogues. The commonly accepted ‘rule of mixing’ based on the… read more here.

Keywords: protein; mechanical anisotropy; fiber formation; soy protein ... See more keywords