Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein.
Jie ZhangJingyi YuanXunze HanQuanhong LiXiaojun LiaoJing ZhaoPublished in: Journal of the science of food and agriculture (2024)
The present study demonstrates that WP is a potential modifier, which could be used to improve the structure of PPI-based meat analogs. © 2024 Society of Chemical Industry.