Protein–Protein Interactions during High-Moisture Extrusion for Fibrous Meat Analogues and Comparison of Protein Solubility Methods Using Different Solvent Systems

Keshun Liu; Fu-Hung Hsieh

doi:10.1021/jf073343q

journal article Mar 18, 2008

Protein–Protein Interactions during High-Moisture Extrusion for Fibrous Meat Analogues and Comparison of Protein Solubility Methods Using Different Solvent Systems

Keshun Liu Fu-Hung Hsieh

Journal of Agricultural and Food Chemistry Vol. 56 No. 8 pp. 2681-2687 · American Chemical Society (ACS)

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Details

Published: Mar 18, 2008
Vol/Issue: 56(8)
Pages: 2681-2687

Authors

K

Keshun Liu

Grain Chemistry and Utilization Laboratory, National Small Grains and Potato Germplasm Research Facility, Agricultural Research Service, U.S. Department of Agriculture, 1691 South 2700 West, Aberdeen, Idaho 83210, and Department of Food Science, University of Missouri, Columbia, Missouri 65211

F

Fu-Hung Hsieh

Grain Chemistry and Utilization Laboratory, National Small Grains and Potato Germplasm Research Facility, Agricultural Research Service, U.S. Department of Agriculture, 1691 South 2700 West, Aberdeen, Idaho 83210, and Department of Food Science, University of Missouri, Columbia, Missouri 65211

Cite This Article

Keshun Liu, Fu-Hung Hsieh (2008). Protein–Protein Interactions during High-Moisture Extrusion for Fibrous Meat Analogues and Comparison of Protein Solubility Methods Using Different Solvent Systems. Journal of Agricultural and Food Chemistry, 56(8), 2681-2687. https://doi.org/10.1021/jf073343q

Protein–Protein Interactions during High-Moisture Extrusion for Fibrous Meat Analogues and Comparison of Protein Solubility Methods Using Different Solvent Systems

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