Texture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea Protein

Plant proteins are increasingly incorporated into food products to enhance their nutritional value. However, little is known about how this alters the textural perceptions of such products. This study investigated the substitution of up to 35% wheat flour with pea protein isolate (PPI) into pasta sh...

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Bibliographic Details
Main Authors:	Chengyi Yang, Sze Ying Leong, Jessie King, Esther H.-J. Kim, Marco P. Morgenstern, Mei Peng, Dominic Agyei, Kevin Sutton, Indrawati Oey
Format:	Article
Language:	English
Published:	MDPI AG 2024-11-01
Series:	Foods
Subjects:	plant protein vegan pasta texture profile mastication oral processing
Online Access:	https://www.mdpi.com/2304-8158/13/23/3798
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Texture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea Protein

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