Effect of wheat gluten and peanut protein ratio on the moisture distribution and textural quality of high-moisture extruded meat analogs from an extruder response perspective

HIGHLIGHTS

• who: Ruixin Zhang and collaborators from the State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China have published the research: Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective, in the Journal: Foods 2023, 12, x FOR PEER REVIEW of /2023/
• what: The aim of this study was to explore the influence of mixing WG and PPP at different ratios on extrudate quality characteristics (texture, color, and moisture distribution) from the aspect of the extruder . . .
  

   

  

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