Abstract: This specification discloses extrusion cooked vegetable protein compositions made from a mixture of legume proteins. The proteins come from the same type of legume but are processed differently. The extrusion cooked vegetable protein composition hydrates rapidly and at ambient conditions while maintaining firmness. This specification discloses a legume protein mixture useful as a feedstock for making an extrusion cooked vegetable protein compositions of the type described in this specification. This specification discloses extruder conditions for using a legume protein mixture feedstock to make an extrusion cooked vegetable protein compositions of the type described in this specification.

Abstract: A building roof photovoltaic power quality evaluation method based on AHP and CRITIC-Entropy is provided. The method includes: obtaining data values of evaluation indicators of a building roof photovoltaic power quality, and constructing a judgment matrix and a probability matrix according to the data values of the evaluation indicators; processing the judgment matrix to obtain a subjective corresponding weight of each of the evaluation indicators by using an improved AHP method, and solving the probability matrix to obtain an objective corresponding weight of each of the evaluation indicators based on the CRITIC-Entropy; and integrating the subjective corresponding weights and the objective corresponding weights to obtain comprehensive weight coefficients, and determining a final evaluation result by the comprehensive weight coefficients and the probability matrix.

Abstract: The technology disclosed in this specification pertains to a plant-based meat analog comprising a pulse protein, and a vegetable oil. In any embodiment the pulse protein may be crosslinked. In any embodiment the oil may be provided as a structured vegetable oil comprising a vegetable oil and a water-soluble carrier. The plant-based meat analogs may further comprise moisture content of about 40% to about 65% by weight.