Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method

Publication date: Available online 4 February 2021Source: Food StructureAuthor(s): Jie Hong Chiang, Wesley Tay, Dayna Shu Min Ong, David Liebl, Chee Peng Ng, Christiani Jeyakumar Henry

Source: Food Structure - February 5, 2021 Category: Food Science Source Type: research