Comparative structural, digestion and absorption characterization of three common extruded plant proteins

• Main Authors: Wang, Yuxiang, Zheng, Zhaojun, Zhang, Chaoyang, Wu, Cong, Tan, Chin-Ping, Liu, Yuanfa
• Format: Article
• Published: Elsevier 2024
• Online Access: http://psasir.upm.edu.my/id/eprint/105608/; https://www.sciencedirect.com/science/article/pii/S096399692301400X
• Institution: Universiti Putra Malaysia

Extruded plant proteins, also known as textured vegetable proteins (TVPs), serve as vital components in plant-based meat analogue, yet their structural and nutritional characteristics remain elusive. In this study, we examined the impact of high-moisture (HM) and low-moisture (LM) extrusion on the s...