Protein composition and physicochemical properties of soy protein isolates and their role in structure formation during high moisture extrusion KU Leuven
The ongoing (partial) transition from animal- to plant-based protein in the global food system has created a demand for high quality plant protein ingredients. Among plant protein sources, soybeans [Glycine max (L.) Merr.] are abundantly used due to their high protein content and nutritional quality. The protein transition has also impelled an increased interest in plant-based meat analogues that mimic the sensory properties of meat products. ...