Physico-Chemical Properties and Texturization of Pea, Wheat and Soy Proteins Using Extrusion and Their Application in Plant-Based Meat

Delaney Webb, Hulya Dogan, Yonghui Li, Sajid Alavi

Open source

DOI: 10.3390/foods12081586
Published: 2023-04-08
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods12081586,
  title = {Physico-Chemical Properties and Texturization of Pea, Wheat and Soy Proteins Using Extrusion and Their Application in Plant-Based Meat},
  author = {Delaney Webb and Hulya Dogan and Yonghui Li and Sajid Alavi},
  year = {2023},
  journal = {Foods},
  doi = {10.3390/foods12081586},
  url = {https://doi.org/10.3390/foods12081586}
}

RIS

TY  - JOUR
TI  - Physico-Chemical Properties and Texturization of Pea, Wheat and Soy Proteins Using Extrusion and Their Application in Plant-Based Meat
AU  - Delaney Webb
AU  - Hulya Dogan
AU  - Yonghui Li
AU  - Sajid Alavi
PY  - 2023
JO  - Foods
DO  - 10.3390/foods12081586
UR  - https://doi.org/10.3390/foods12081586
ER  -

APA

Webb, D., Dogan, H., Li, Y., & Alavi, S. (2023). Physico-Chemical Properties and Texturization of Pea, Wheat and Soy Proteins Using Extrusion and Their Application in Plant-Based Meat. Foods. https://doi.org/10.3390/foods12081586

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crossref · retrieved 2026-09-26T16:47:36.067Z