Effects of different emulsion gels and extrusion temperature on structural properties of meat substitutes processed by high-moisture extrusion of soybean protein

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Publication date: March 2026

Source: Food Hydrocolloids, Volume 172, Part 1

Author(s): Bo Liu, Yutaka Kitamura, Mito Kokawa

​Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 1Author(s): Bo Liu, Yutaka Kitamura, Mito Kokawa Read More

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