Effect of extrusion on the protein structure and digestibility of extruded soybean protein.
Xiaohang FuWenhui LiTianyu ZhangHe LiMing-Wu ZangXinqi LiuPublished in: Journal of the science of food and agriculture (2023)
In this study, extrusion can improve the digestibility of ESPro by altering the protein structure. This advancement holds the potential for more effective applications in plant-based meats. This article is protected by copyright. All rights reserved.