Textured vegetable protein from flaxseed press cake and pea – syntonizing chemical and structural properties
Flaxseed press cake (FS) was mixed with pea protein isolate and low-moisture twin-screw-extruded to valorize the oil production side stream as meat analogue. Water input, FS content, barrel temperature, and throughput were varied in a Box-Behnken design to test these factors’ influences on extrusion...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266683352400193X |
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