Plant Proteins Protein Source with technological Properties Textured Wheat Protein for vegetarian, vegan and meat-reduced Products

Schottmayer Matte

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Plant Proteins Protein Source with technological Properties Textured Wheat Protein for vegetarian, vegan and meat-reduced Products

机译：植物蛋白具有技术特性的蛋白质来源质感的小麦蛋白，用于素食，纯素食和减少肉制品

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来源
《Fleischwirtschaft》 |2016年第11期|共2页
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Schottmayer Matte;
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中图分类屠宰及肉类加工工业;
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1. Plant Proteins Protein Source with technological Properties Textured Wheat Protein for vegetarian, vegan and meat-reduced Products [J] . Schottmayer Matte Fleischwirtschaft . 2016,第11期

机译：植物蛋白具有技术特性的蛋白质来源质感的小麦蛋白，用于素食，纯素食和减少肉制品
2. Impact of textured plant proteins on the technological and sensory properties of Hybrid Chicken Nugget batters [J] . Baune Marie-Christin, Baron Markus, Profeta Adriano, Fleischwirtschaft . 2020,第7期

机译：纹理植物蛋白对杂交鸡块击球运动员技术和感官特性的影响
3. Effects of vacuum ultrasonic treatment on the texture of vegetarian meatloaves made from textured wheat protein [J] . Yang Zhu-Hong, Zhou Hui-Ming, Bai Yi-Peng Food Chemistry . 2021,第Nova1期

机译：真空超声处理对纹理小麦蛋白质制成的素食肉饼纹理的影响
4. CARBON ATOM AND THE THERMAL STABILITY OF WHEAT GLUTEN PROTEINS: EFFECT ON DOUGH PROPERTIES AND NOODLE TEXTURE [C] . M. I. P. Kovacs, B. X. Fu, S. M. Woods, International Workshop on Gluten Proteins . 2004

机译：碳原子和小麦麸质蛋白的热稳定性：对面团特性和面条纹理的影响
5. TEXTURAL PROPERTIES OF COAGULATED MILK PRODUCTS CONTAINING SOY PROTEIN. [D] . LEE, YUNG-HSIUNG. 1982

机译：含大豆蛋白的凝乳产品的质地特性。
6. Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients [O] . Carmela Lamacchia, Alessandra Camarca, Stefania Picascia, 2014

机译：谷物基无麸质食品：如何将乳蛋白的营养和技术特性与乳糜泻患者的安全性相协调
7. Interrelation of Functional Properties of Protein Products from Wheat with the Composition and Physicochemical Characteristics of Their Proteins [O] . Valentina V. Kolpakova, Nikolay D. Lukin, Irina S. Gaivoronskaya 2018

机译：小麦蛋白质产品功能性能与其蛋白质组成和物理化学特征的相互关系
8. Textured Plant Proteins Used as Extenders: Types Processing, Properties, Nutritional Value, Acceptability: An Annotated Bibliography. [R] . Shaw, C. P., Secrist, J. L. 1978

机译：纹理植物蛋白用作增量剂：类型加工，性质，营养价值，可接受性：带注释的参考书目。

Plant Proteins Protein Source with technological Properties Textured Wheat Protein for vegetarian, vegan and meat-reduced Products

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