Results 261 to 270 of about 46,894 (273)
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Structuring chicken breast analogs via high moisture extrusion of dairy-plant proteins blends
International Journal of Biological MacromoleculesChicken analogs were structured using binary blends of soy protein isolate (SPI) and wheat gluten (WG) or whey protein concentrate (WPC), as well as trinary blends of SPI-WG-WPC via high moisture extrusion. Chicken analogs with anisotropic structures were achieved (anisotropic index >1).
Hui Ru, Tan +6 more
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Quantifying fiber formation in meat analogs under high moisture extrusion using image processing
SPIE Proceedings, 2005High moisture extrusion using twin-screw extruders shows great promise of producing meat analog products with vegetable proteins. The resulting products have well defined fiber formations; resemble real meat in both visual appearance and taste sensation.
J. Ranasinghesagara, F. Hsieh, G. Yao
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Development of Soy Protein Meat Analogues Using High Moisture Extrusion Cooking
Global food shortage, aggravated by a steadily increasing world population and diminishing cultivable land, as well as evolving consumer preferences favouring vegetarian/vegan diets have prompted an escalating surge in meat-reduced or meat-less products products.openaire +1 more source
Continuous microwave-assisted extrusion for high moisture texturized foods: A feasibility study
Innovative Food Science & Emerging Technologies, 2022Florian Schmidt +3 more
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Production of Restructured Meatlike Products by High Moisture Extrusion Technology
2016openaire +1 more source