Effect of polysaccharides on the rheological behaviour of soy-wheat protein aggregation and conformational changes during high-moisture extrusion.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12669
Abstract: BACKGROUND Due to the extrusion black box effect, polysaccharides determine the formation of meat-like fibrous structures by modulating the flow behaviour and structural changes of plant proteins under high-moisture extrusion conditions. However, the is limited… read more here.
Keywords: moisture extrusion; extrusion; moisture; high moisture ... See more keywords
Effect of high-moisture extrusion and addition of transglutaminase on major peanut allergens content extracted by three step sequential method.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132569
Abstract: The effect of high-moisture extrusion (HME) with or without transglutaminase (TGase) on peanut allergen levels and their extractability was studied. A three-stage sequential protein extraction significantly improved the protein recovery in processed samples (extrudate meat… read more here.
Keywords: ara ara; high moisture; effect high; moisture extrusion ... See more keywords
Structure design of insect-based meat analogs with high-moisture extrusion
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2017.06.035
Abstract: Abstract A rapid increase of world population and a lack of traditional protein sources create preconditions for the search of alternatives and development of new acceptable food products. Insects currently are perceived as an alternative… read more here.
Keywords: protein; moisture extrusion; meat; meat analogs ... See more keywords
Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking.
Sign Up to like & getrecommendations! Published in 2021 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2020.1864618
Abstract: Consumption of plant-based meat analogues offers a way to reduce the environmental footprint of the human diet. High-moisture extrusion cooking (HMEC) and shear cell processing both rely on thermo-mechanical treatment of proteins to product fibrous… read more here.
Keywords: extrusion cooking; moisture extrusion; thermo mechanical; shear cell ... See more keywords
High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.1077601
Abstract: At present, the changes in fibrous structure of plant proteins improved by polysaccharides during high-moisture extrusion cooking (HMEC) are still unclear. In this study, different additions (1, 2, 3, 4, and 5%) of sodium alginate… read more here.
Keywords: fibrous structure; moisture extrusion; structure; high moisture ... See more keywords
Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.970010
Abstract: At present, the structural changes of extruded materials under thermal-mechanical stress during high-moisture extrusion are still unclear. In this study, the transglutaminase (TG) treatments on the structure of pea protein isolate (PPI) under conditions relevant… read more here.
Keywords: extrusion; pea protein; moisture extrusion; high moisture ... See more keywords
High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10010102
Abstract: The high moisture extrusion of plant proteins is well suited for the production of protein-rich products that imitate meat in their structure and texture. The desired anisotropic product structure of these meat analogues is achieved… read more here.
Keywords: protein; moisture extrusion; high moisture; structure ... See more keywords
High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11101397
Abstract: The high-moisture extrusion of proteins from plant and animal sources should be a new way for developing alternative protein products with meat-like texture. The protein gelling properties are considered an important factor for the meat-like… read more here.
Keywords: moisture extrusion; moisture; protein gelling; high moisture ... See more keywords