Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi-based meat analogs by high moisture extrusion

• Published in: Food Research International
• Main Authors: Hou, Yukun, Xia, Songgang, Ma, Chengxin, Xue, Changhu, Jiang, Xiaoming
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2023
• Subjects: Food Science; alaska pollock; Alaska
• Online Access: http://dx.doi.org/10.1016/j.foodres.2023.113469; https://api.elsevier.com/content/article/PII:S0963996923010177?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0963996923010177?httpAccept=text/plain