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A novel syngas protein as alternative in high moisture meat analogue
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DOI：10.1016/j.jfoodeng.2026.113145.png)
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Abstract
En 中文
• 20% CAP significantly enhanced the texturization of extrudates. • High CAP ratios (>40%) caused protein network collapse. • Peak texturization linked to synergistic molecular interactions. • 20% CAP improved processing via stable mechanical energy.
Keywords:
CAP
texturization
protein network
high moisture meat analogue
molecular interactions
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