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Zengyan Yu

Ocean University of China

5 Yushan Road

Qingdao, 266003

China

  • Ocean University of China

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High-Moisture Texturization of Antarctic Krill (Euphausia Superba) Meat-Based Hybrid Protein: The Synergistic Effect of Wheat Gluten and Pea Protein

Number of pages: 46 Posted: 07 Jan 2025
Zengyan Yu, Jing Yu, Lei Wang, Jinxiu Shi, Songgang Xia, Ning-Yang Li, Yong Xue and changhu Xue
Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China and Ocean University of China
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Abstract:

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High-moisture extrusion, Antarctic Krill, Wheat gluten, pea protein, protein structure, Meat analogs