Food chemistryPea ProteinsChickensPisum sativumAnimalsPlant Proteins
Evaluating the effect of protein blending on the characteristics of pea protein-based high moisture extrudates.
Jie Zhang, Pengxinyi Xiao, Yu Peng, Quanhong Li, Xiaojun Liao, Qiuyu Han, Jing Zhao
Published: 202510.1016/j.foodchem.2025.146860
Abstract
Pea protein isolate (PPI) is increasingly used in meat analogs, yet its fibril structure from high-moisture extrusion is imperfect. To improve the structure, PPI was blended with 10 %-20 % chickpea protein (CP), mung bean protein (MP), and pumpkin se…
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