Structural, Textural, and Functional Properties of Plant-Based Meat Analogs Prepared by High-Moisture Extrusion of Soy-Wheat-Mung Bean Multi-Protein System.

Foods · 2026 · PMC12984532 · PMID 41829097

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an increasing trendno p-value reported

Furthermore, the protein solubility of the cooling zone samples treated with PU and PM showed an increasing trend and reached the maximum when the MBP substitution ratio was 20%.

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