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Structural, and Functional Characterisation of Texturized Mung Bean, Cowpea, Soy Flours, and Soy Protein Isolates for Meat Analogue Applications
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DOI：10.1016/j.foostr.2026.100528.png)
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Abstract
En 中文
• Textured Soy Flour exhibited weaker structural development. • Mung bean and cowpea flours demonstrated softer textures with improved hydration behaviours. • Soy protein isolates produced TVPs with most pronounced fibrous structures. • Underutilised legume flours have the potential to generate functional TVPs with enhanced structural properties.
Keywords:
Low moisture extrusion
Legume flour
Texturized vegetable protein
Plant protein
Plant-based meat analogues
Fiber formation
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