Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes

Publication date: Available online 13 March 2021Source: Food HydrocolloidsAuthor(s): Qiongling Chen, Jinchuang Zhang, Yujie Zhang, Shi Meng, Qiang Wang

Source: Food Hydrocolloids - March 14, 2021 Category: Food Science Source Type: research