HIGHLIGHTS
- who: Fengqiujie Wang from the Jilin Agricultural University, China have published the paper: High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure, in the Journal: (JOURNAL)
- what: This study is aimed at assessing the impact of SA, XG, and MD on the physicochemical characteristics of plant protein tissue products. Findings from this study have demonstrated an alternative means of conferring beneficial functional and nutritional properties to high-moisture extruded soybean protein-wheat protein thereby enhancing quality of high-moisture extruded plant protein products . . .
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