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High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization

Comprehensive Reviews in Food Science and Food Safety, 2022
High-moisture extrusion cooking (HMEC) is an efficient method for converting proteins and polysaccharides into fibrous structure that is used in the industrial production of meat analogs.
Asgar Farahnaky, Peter Torley, Eva-Maria Schmid   +2 more
exaly   +2 more sources

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Functional, physicochemical and structural properties of soluble dietary fiber from rice bran with extrusion cooking treatment

Food Hydrocolloids, 2021
Bin Tan, Bin Tan
exaly   +2 more sources

Effect of improved extrusion cooking technology (IECT) on structure, physical properties and in vitro digestibility of starch.

International Journal of Biological Macromolecules, 2023
Extrusion can modify the structure and physical properties of starch, while the extent of improved extrusion cooking technology (IECT) affects the starch with high moisture content and different crystal types remaining unclear.
Ning Wang, Chen Li, Di Miao, Yangyong Dai, Hong Zhang, Yong Zhang, Hanxue Hou, Xiuzhen Ding, Wentao Wang, Cheng Li, Bin Wang   +10 more
semanticscholar   +1 more source

Influence of enzymatic modification on the basis of improved extrusion cooking technology (IECT) on the structure and properties of corn starch.

International Journal of Biological Macromolecules, 2023
Enzymatic modification can directly affect the structure and properties of starch, but generally causes high energy consumption in drying process. Improved extrusion cooking technology (IECT) itself is a starch modification technology. In this work, a co-
Ning Wang, Jingqi Dai, Di Miao, Chen Li, Xiaoyan Yang, Quanxian Shu, Yong Zhang, Yangyong Dai, Hanxue Hou, Shaobin Xu   +9 more
semanticscholar   +1 more source

High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation.

Food Research International, 2022
The influence of gums on the quality of extrudates prepared by the high moisture extrusion cooking of soy protein was studied. Three food gums, iota carrageenan (ICGN), carboxymethylcellulose sodium (CMC) and sodium alginate (SA), were investigated for ...
Wei Dou, Xin Zhang, Yu Zhao, Yan Zhang, Lianzhou Jiang, Xiaonan Sui   +5 more
semanticscholar   +1 more source

Encapsulation of ascorbyl palmitate in corn starch matrix by extrusion cooking: Release behavior and antioxidant activity.

Food Chemistry, 2022
The main limitation associated with the oral delivery of ascorbyl palmitate, a potent food antioxidant, is its susceptibility to oxidative deterioration.
O. Bamidele, A. Amiri-Rigi, M. Emmambux
semanticscholar   +1 more source

The digestion mechanism of jackfruit seed starch using improved extrusion cooking technology

, 2021
To investigate the digestion mechanisms of EJFSS, the structural characteristics of slowly digestible starch (SDS) and resistant starch (RS) fractions isolated from native and extruded JFSS were studied.
Yanjun Zhang, Hui-Hui Zuo, Xueqign Fei, Kexue Zhu, L. Tan, Wenjiang Dong, Gang Wu   +6 more
semanticscholar   +1 more source

Extrusion cooking and bioconversions

Journal of Food Engineering, 1983
Abstract The versatility of an HTST-extrusion cooker provides possibilities for its use as a continuous chemical and/or biochemical reactor. Biopolymer-containing materials may be thermomechanically modified for a variety of end uses or pretreated for subsequent biotechnical applications. Enzymes may be inactivated for improved product shelf-life and
P. Linko, Y.-Y. Linko, J. Olkku
openaire   +1 more source

Use of FTIR to study secondary structure of texturized plant proteins by high moisture extrusion cooking, a comprehensive review.

Food Research International
Fourier-Transform Infrared spectroscopy (FTIR) is often used by researchers to understand the texturization mechanisms of plant proteins. High Moisture Extrusion-Cooking (HMEC) is the main process used for their texturization by heating, mechanical ...
Caroline Bondu, F. Gimeno, P. Evon, G. Vaca-Medina, A. Rouilly   +4 more
semanticscholar   +1 more source

Heat-stable single-helical structures formed during the extrusion process play a key role in the cooking and texture qualities of rice noodles.

International Journal of Biological Macromolecules
Extrusion is a critical process in rice noodle production. However, the underlying mechanism by which it influences noodle quality remains inadequately understood.
Xiaoyan Yan, Li Tian, Hong Xiao, S. Luo, Tingting Chen, Rongsheng Ruan, Yuhuan Liu, Jianyong Wu, Chengmei Liu   +8 more
semanticscholar   +1 more source