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Preparation and properties of high-soluble wheat gluten protein-based meat analogues |
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| Authors: | Yusha Sun Mengxue Dong Jie Bai Xuebo Liu Xiujuan Yang Xiang Duan |
| Affiliation: | 1. College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China;2. Guangxi Subtropical Crops Research Institute, Nanning, People's Republic of China |
| Abstract: | |
| Keywords: | wheat gluten protein pH shifting modification high moisture extrusion cooking high water-holding capacity meat analogue |