Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method

作者：Jie Hong Chiang, Wesley Li Wen Tay, Dayna Shu Min Ong, David Liebl, Chee Peng Ng, Christiani Jeyakumar Henry · 发表于：Food Structure · 年份：2021 · DOI：10.1016/j.foostr.2021.100183 · 被引用次数：127 · 研究领域：Meat and Animal Product Quality、Proteins in Food Systems、Food composition and properties