Extruder responses, textural properties and color of meat analogs made by high moisture soybean residue and soy protein isolate

Advanced Materials Research

Volumn 781-784, Issue , 2013, Pages 1670-1676

  Zhang, Lan ^a,b   Yu, Han Song ^a,c   Hu, Yao Hui ^a,c  

^a JILIN AGRICULTURAL UNIVERSITY   (China)

^b JILIN MEDICAL COLLEGE   (China)

^c Research and Invention Center   (China)

Author keywords

Color; Hardness; High moisture extrusion; Meat analogs; Soybean residue; Torque

Indexed keywords

COOKING TEMPERATURES; EXTRUDED PRODUCTS; MEAT ANALOG; NEGATIVE CORRELATION; RESIDUE CONTENTS; SOY PROTEIN ISOLATES; SOYBEAN RESIDUE; TEXTURAL PROPERTIES;

CHEMICAL ENGINEERING; COLOR; EXTRUSION; HARDNESS; MEATS; MOISTURE; PROTEINS; TORQUE;

THERMAL PROCESSING (FOODS);

EID: 84886419265     PISSN: 10226680     EISSN: None     Source Type: Book Series    
DOI: 10.4028/www.scientific.net/AMR.781-784.1670     Document Type: Conference Paper

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