Abstract:To investigate which protein properties affect the quality of high moisture textured vegetable protein (HTVP), we compared 12 commercial Soy Protein Concentrate (SPC). The comparison revealed that characteristics of different SPCs vary greatly, significant impact on the quality of extrusion products. There were significant differences in the degree of texturization, textural properties, and the sensory score of products. Statistical correlation analysis between SPC raw materials and products showed that the qu… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.