Comparative structural, digestion and absorption characterization of three common extruded plant proteins

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Comparative structural, digestion and absorption characterization of three common extruded plant proteins

Extruded plant proteins, also known as textured vegetable proteins (TVPs), serve as vital components in plant-based meat analogue, yet their structural and nutritional characteristics remain elusive. In this study, we examined the impact of high-moisture (HM) and low-moisture (LM) extrusion on the s...

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Bibliographic Details
Main Authors:	Wang, Yuxiang, Zheng, Zhaojun, Zhang, Chaoyang, Wu, Cong, Tan, Chin-Ping, Liu, Yuanfa
Format:	Article
Published:	Elsevier 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/105608/

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