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High-moisture extrusion of hempseed and oat press cakes for formation of soy-protein-containing fibrous meat analogs:Textural and physicochemical properties

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dc.contributor.authorMartinez Vargas, Erika Keiko
dc.contributor.authorŠalaševičienė, Alvija
dc.contributor.authorRamos Diaz, Martin
dc.contributor.authorKemppinen, Asmo
dc.contributor.authorJouppila, Kirsi
dc.contributor.authorErtbjerg, Per
dc.contributor.departmentid4100211310
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2026-01-14T11:59:53Z
dc.date.issued2025
dc.description.vuosik2025
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/103653
dc.identifier.urlhttp://dx.doi.org/10.1016/j.ifset.2025.104094
dc.language.isoen
dc.okm.avoinsaatavuuskytkin0 = Ei avoin
dc.okm.corporatecopublicationei
dc.okm.discipline415
dc.okm.internationalcopublicationon
dc.okm.julkaisukanavaoa0 = Ei vastausta
dc.okm.selfarchivedei
dc.relation.articlenumber104094
dc.relation.doi10.1016/j.ifset.2025.104094
dc.relation.ispartofInnovative Food Science and Emerging Technologies
dc.relation.ispartofseriesInnovative Food Science and Emerging Technologies
dc.relation.issn1466-8564
dc.relation.issn1878-5522
dc.relation.volume104
dc.source.justusid133595
dc.subjecthigh-moisture extrusion
dc.subjecthempseed press cake
dc.subjectsoy protein isolate
dc.subjecttextural properties
dc.subjectfibrous meat analogs
dc.subjectprotein-protein interactions
dc.titleHigh-moisture extrusion of hempseed and oat press cakes for formation of soy-protein-containing fibrous meat analogs:Textural and physicochemical properties
dc.typepublication
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|

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