Results 181 to 190 of about 812 (217)
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Journal of the American Oil Chemists' Society, 2007
AbstractTwo commercial soy protein isolates were made into fibrous meat analogs by high moisture extrusion or into gels by heating and cooling, at varying concentrations and/or temperatures. Protein–protein interactions by extrusion or gelation were investigated through protein solubility studies of raw and finished products.
Ke Shun Liu, Fu‐Hung Hsieh
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AbstractTwo commercial soy protein isolates were made into fibrous meat analogs by high moisture extrusion or into gels by heating and cooling, at varying concentrations and/or temperatures. Protein–protein interactions by extrusion or gelation were investigated through protein solubility studies of raw and finished products.
Ke Shun Liu, Fu‐Hung Hsieh
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Journal of Food Science, 2005
ABSTRACT High moisture extrusion using twin‐screw extruders shows great promise for producing meat analog products with vegetable proteins. The resulting products have well‐defined fiber formations and resemble real meat in both visual appearance and taste sensation.
Janaka Ranasinghesagara +2 more
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ABSTRACT High moisture extrusion using twin‐screw extruders shows great promise for producing meat analog products with vegetable proteins. The resulting products have well‐defined fiber formations and resemble real meat in both visual appearance and taste sensation.
Janaka Ranasinghesagara +2 more
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International Journal of Food Engineering, 2020
Abstract To investigate the effect of process parameters during high-moisture extrusion on system parameter (specific mechanical energy, SME) and product physical properties, blend of soy protein isolate, wheat gluten, and corn starch (50:40:10 w/w) was extruded using co-rotating twin screw extruder equipped with cooling die at 55 and 65%
The-Thiri Maung +2 more
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Abstract To investigate the effect of process parameters during high-moisture extrusion on system parameter (specific mechanical energy, SME) and product physical properties, blend of soy protein isolate, wheat gluten, and corn starch (50:40:10 w/w) was extruded using co-rotating twin screw extruder equipped with cooling die at 55 and 65%
The-Thiri Maung +2 more
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Journal of Food Science, 2023
Abstract Plant‐based meat analog products, including those produced by extrusion processing, have become increasingly popular. Complete comprehension of the texturization mechanism and the formation of fibrousness would help improve existing products and extend the variety of plant sources used.
Jana K. Richter +6 more
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Abstract Plant‐based meat analog products, including those produced by extrusion processing, have become increasingly popular. Complete comprehension of the texturization mechanism and the formation of fibrousness would help improve existing products and extend the variety of plant sources used.
Jana K. Richter +6 more
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Journal of Food Science, 2021
Abstract Pulse proteins (PLP) can be ideal alternative‐sources that produce a meat‐like textured product, known as a high moisture meat analog (HMMA). In this research, each commercial PLP: pea (16%), lentil (16%), and faba‐bean (20%) was mixed with pea isolate (63%, 63%, and 59%, respectively) and constant ...
Taehoon Kim +3 more
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Abstract Pulse proteins (PLP) can be ideal alternative‐sources that produce a meat‐like textured product, known as a high moisture meat analog (HMMA). In this research, each commercial PLP: pea (16%), lentil (16%), and faba‐bean (20%) was mixed with pea isolate (63%, 63%, and 59%, respectively) and constant ...
Taehoon Kim +3 more
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Journal of Food Science, 2002
ABSTRACT: Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 138, 149 and 160 °C cooking temperatures. The results indicated that moisture content was a more important factor than cooking temperature for both extrusion process parameters and product sensory
S. Lin, H.E. Huff, F. Hsieh
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ABSTRACT: Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 138, 149 and 160 °C cooking temperatures. The results indicated that moisture content was a more important factor than cooking temperature for both extrusion process parameters and product sensory
S. Lin, H.E. Huff, F. Hsieh
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Food Chemistry
In recent years, meat analogs based on plant proteins have received increasing attention. However, the process of high moisture extrusion (HME), the method for their preparation, has not been thoroughly explored, particularly in terms of elucidating the complex interactions that occur during extrusion, which remain challenging. These interactions arise
Xin, Zhang +7 more
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In recent years, meat analogs based on plant proteins have received increasing attention. However, the process of high moisture extrusion (HME), the method for their preparation, has not been thoroughly explored, particularly in terms of elucidating the complex interactions that occur during extrusion, which remain challenging. These interactions arise
Xin, Zhang +7 more
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Food Chemistry, 2023
Germination and extrusion are two processes that could affect beany flavors in pulse-based high-moisture meat analogs (HMMAs). This research studied the sensory profile of HMMAs made by protein-rich flours from germinated/ungerminated pea and lentil. Air-classified pulse protein-rich fractions were processed into HMMAs with twin screw extrusion cooking,
Muhammad, Usman +3 more
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Germination and extrusion are two processes that could affect beany flavors in pulse-based high-moisture meat analogs (HMMAs). This research studied the sensory profile of HMMAs made by protein-rich flours from germinated/ungerminated pea and lentil. Air-classified pulse protein-rich fractions were processed into HMMAs with twin screw extrusion cooking,
Muhammad, Usman +3 more
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The influence of cooling die temperature gradients on the texture of high-moisture meat analogs
Food ChemistryIn this study, we used protein blends and rheological methods to simulate the structural changes in high-moisture meat analogs (HMMA) within the cooling die and clarified the complex interactions between changes in protein composition and HMMA's textural characteristics.
Hyun Woo, Choi +3 more
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Food Chemistry
This study explored the effects of soy protein isolate (SPI) and pumpkin seed protein concentrate (PSC) blends on the thermorheological properties and microstructure of high-moisture meat analogs. Using a Discovery Hybrid Rheometer, we observed that increasing PSC content weakened SPI network formation, resulting in decreased gel stability and a more ...
Hyun Woo, Choi +3 more
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This study explored the effects of soy protein isolate (SPI) and pumpkin seed protein concentrate (PSC) blends on the thermorheological properties and microstructure of high-moisture meat analogs. Using a Discovery Hybrid Rheometer, we observed that increasing PSC content weakened SPI network formation, resulting in decreased gel stability and a more ...
Hyun Woo, Choi +3 more
openaire +2 more sources