Na<sup>+</sup>‐ and Ca<sup>2+</sup>‐mediated mung bean protein–wheat gluten low‐moisture extruded products: structural and techno‐functional characteristics
The results provide valuable insights into the role of NaCl and CaCl<sub>2</sub> in modifying the structure and functionality of low-moisture extruded protein products. Optimizing salt concentrations can enhance product quality while maintaining a balance between structural stability and textural properties. These findings contribute to the development of low-salt, plant-based meat analogues with increased consumer appeal. © 2025 Society of Chemical Industry.
Authors
- Ying Zhu (ORCID: https://orcid.org/0000-0003-4511-6579)
- Yuyang Huang (ORCID: https://orcid.org/0000-0001-8150-4902)
- Ruqi Guo
- Bingyu Sun (ORCID: https://orcid.org/0000-0002-7234-9266)
- Linlin Liu (ORCID: https://orcid.org/0000-0002-0856-6055)
- Xiuqing Zhu
- Yihan Song (ORCID: https://orcid.org/0000-0001-7255-5003)
Institutions
- Harbin University of Commerce (CN)
- Heilongjiang University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-05-29
- DOI
- https://doi.org/10.1002/jsfa.14399
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00