Effects of cricket powder on structural and mechanical properties of soy protein isolate extrudates

Effects of cricket powder on structural and mechanical properties of soy protein isolate extrudates

This study investigated the impact of cricket powder (CP) incorporation on the structural and mechanical properties of soy protein isolate (SPI) extrudates. The physicochemical properties of CP, rheological properties of SPI-CP blends and their potential structuring properties were evaluated. The re...

Full description

Saved in:
Bibliographic Details
Main Authors: Zhaojun Wang, Qian Deng, Yuliang Zhou, Xinyue Qi, Leehow Lau, Yuqiao He, Zhiyong He, Maomao Zeng, Qiuming Chen, Jie Chen, Hui Ye
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
Meat analogs
Cricket powder
Soy protein isolate
High moisture extrusion
Anisotropic structure
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927124002375
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2665927124002375

Similar Items