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Effect of screw speed and die temperature on physicochemical,textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion |
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| Authors: | Lyu Ji Sou Lee Jung-Soo Chae Tae Young Yoon Chan Suk Han Jaejoon |
| Affiliation: | 1.Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, Republic of Korea ;2.Chief of R&D Center, EverChemTech, Co., Ltd., Hwaseong, 18543, Republic of Korea ;3.Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 136-701, Republic of Korea ; |
| Abstract: | Food Science and Biotechnology - In this study, textured vegetable protein (TVP) based on soy protein isolate, wheat gluten, and corn starch was prepared at a 5:3:2 (w/w) ratio using a low-moisture... |
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