Improving the Texturization of Pea Protein Through the Addition of a Mung Bean Protein Extract Solution and Optimizing the Moisture Content, Screw Speed, and Extrusion Temperature.

From Table 1 , the expansion ratio of the PMP showed a decreasing trend as the MP addition amount increased.

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Screw Speed With increasing screw speed, the DB content in the PMP initially showed a trend of first increasing and then decreasing.

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