High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality [PDF]
Foods, 2022 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.
Yujie Zhang +4 more
doaj +2 more sources
Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion [PDF]
Foods, 2021 Grain protein fractions have great potential as ingredients that contain high amounts of valuable nutritional components. The aim of this study was to study the rheological behavior of destarched oat and pea proteins and their blends in extrusion-like ...
Mika Immonen +4 more
doaj +2 more sources
High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure [PDF]
Foods, 2021 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.
Patrick Wittek +3 more
doaj +2 more sources
Towards a Better Understanding of Texturization during High-Moisture Extrusion (HME)—Part I: Modeling the Texturability of Plant-Based Proteins [PDF]
Foods, 2023 This study focused on predicting high-moisture texturization of plant-based proteins (soy protein concentrate (SPC), soy protein isolate (SPI), pea protein isolate (PPI)) at different water contents (57.5%, 60%, 65%, 70%, and 72.5% (w/w db)) to optimize ...
Elisabeth Högg, Cornelia Rauh
doaj +2 more sources
Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking [PDF]
Foods, 2021 Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein.
Izalin Zahari +6 more
doaj +2 more sources
Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing [PDF]
Frontiers in Nutrition, 2022 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 ...
Jianxin Qin +7 more
doaj +2 more sources
Role of Starch Type in Gel-like Network Formation of Extruded Meat Analogs [PDF]
GelsStarches play a crucial role in determining the expansion, texture, and structural development of extruded meat analogs through their gelatinization behavior and interactions with proteins.
Chaeyeon Kang, Ayeon Han, Bon-Jae Gu
doaj +2 more sources
B Vitamins in Legume Ingredients and Their Retention in High Moisture Extrusion [PDF]
FoodsLegumes have been recognised as healthy and environmentally friendly protein sources. Knowledge about the vitamin B contents in legume ingredients and extrudates is scarce. In this study, we investigated thiamin, riboflavin, niacin, and folate in various
Aino Siitonen +9 more
doaj +2 more sources
Effects of Different Soybean and Coconut Oil Additions on the Physicochemical and Sensory Properties of Soy Protein–Wheat Protein Mixture Subjected to High-Moisture Extrusion [PDF]
FoodsA protein mixture was prepared using a blend of soybean protein isolate, soybean protein concentrate, and wheat protein through high-moisture extrusion.
Wentao Zhang +5 more
doaj +2 more sources
Improving the Texturization of Pea Protein Through the Addition of a Mung Bean Protein Extract Solution and Optimizing the Moisture Content, Screw Speed, and Extrusion Temperature [PDF]
FoodsThis study explores the use of a homemade mung bean protein extract solution (MP) as the moisture source in high-moisture extrusion to produce pea–mung bean composite textured protein (PMP).
Zhe Cheng +4 more
doaj +2 more sources