Comparison of soy protein isolate and soy protein concentrate in preparing high-moisture extruded meat analogues: Textural properties, physicochemical characteristics, and flavor profile

Food Chemistry 2026

View at publisher

Authors: Xinyu Yan, Yang Gao, Mengyao Li, Jingwen Xu, Wanli Shang, Baokun Qi, Shizhang Yan, Lianzhou Jiang

DOI: 10.1016/j.foodchem.2026.149844

Cited by: 1

References: 27

Fields of Study & Subjects

Food composition and properties Proteins in Food Systems Meat and Animal Product Quality

References 27