Extrusion-Induced Gelation and Network Formation in Meat Analogs Produced from Mung Bean Protein.

Gels · 2026 · PMC12940839 · PMID 41744974

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highly significantno p-value reported

In addition, the relations between moisture content and barrel temperature, as well as the quadratic term of moisture content, showed highly significant contributions, highlighting the dominant role of hydration in governing water retention behavior.

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