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Comparison of soy protein isolate and soy protein concentrate in preparing high-moisture extruded meat analogues: Textural properties, physicochemical characteristics, and flavor profile

Xinyu Yan; Yang Gao; Mengyao Li; Jingwen Xu; Wanli Shang; Baokun Qi; Shizhang Yan; Lianzhou Jiang
Food Chemistry · Vol. 521 · pp. 149844 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-08-01
Publication Year2026
Volume521
Pages149844
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.149844
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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