Rework Potential of Soy and Pea Protein Isolates in High-Moisture Extrusion
Foods, 2023 High-moisture extrusion (HME) is an effective process to make fibrous products that can be used as meat analogues. In this study, the effect of extrusion of already extruded products (i.e., re-extrusion) was tested with the aim to explore the potential ...
Silvia J. E. Snel +3 more
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Die dimensions impact on fibrous plant protein formation during high moisture extrusion
Applied Food Research, 2022 Plant-based meat analogues that mimic the structure and texture of meat are becoming very popular. They can be produced using high moisture extrusion (HSE). .
Valérie Guyony +2 more
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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
Effect of gallic acid on peanut protein sensitization after high moisture extrusion
Food Science and Human WellnessHow to reduce peanut allergies has always been a main food safety concern. Plant polyphenol complex peanut sensitizing protein was proposed as a new desensitization strategy.
Zhigang Xiao +6 more
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Towards a Better Understanding of Texturization during High-Moisture Extrusion (HME)-Part II: Characterization of Thermophysical Properties of High-Moisture Meat Analogues. [PDF]
Foods, 2023 It is crucial to determine the thermophysical properties of high-moisture extruded samples (HMESs) to properly understand the texturization process of high-moisture extrusion (HME), especially when the primary objective is the production of high-moisture meat analogues (HMMAs).
Högg E, Rauh C.
europepmc +5 more sources
Research Progress on Quality Regulation of High-Moisture Extruded Plant Protein Products by Modifiers [PDF]
Shipin Kexue, 2023 High-moisture extrusion technology has the characteristics of low energy consumption, green processing and high-efficiency production. Extruded products produced using plant proteins as the major raw material can be processed directly without rehydration
WANG Fengqiujie, LUAN Binyu, GAO Yang, GU Xuelian, ZHU Ying, HUANG Yuyang, ZHU Xiuqing
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Effect of Extrusion Parameters on Soybean Protein Conformation [PDF]
Shipin Kexue, 2023 The study investigated the effect of different extrusion parameters: temperature, material moisture of raw material, and screw speed on the conformation of soybean protein.
ZHANG Haojia, ZHU Xiuqing, SUN Ying
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Effect of Extrusion Temperature on the Structure of High-moisture Extruded Mung Bean Protein
Shipin gongye ke-ji, 2022 In this paper, mung bean protein was prepared by high moisture extrusion technology at different extrusion temperatures. The structure of the protein was analyzed by Fourier transform infrared spectroscopy, internal fluorescence spectroscopy, SDS-PAGE ...
Junjie ZHANG +7 more
doaj +1 more source
Foods, 2023 The market has observed a rapid increase in the demand for plant-based foods as an alternative to animal meat products. Technologies such as high-moisture extrusion (HME) have the potential to develop anisotropic structures using alternative protein ...
Animesh Singh Sengar +4 more
doaj +1 more source
Production of Vitamin D3-Fortified Plant-Based Meat Analogs Through High-Moisture Extrusion. [PDF]
FoodsIncorporating vitamin D3 (cholecalciferol) into food is hampered by its high instability and low water solubility. Due to porous structure that favors absorption and carrying of micronutrients, brewer’s spent yeast (BSY) is an economically and technically attractive alternative to overcome the shortcomings of vitamin D3 incorporation.
Pinho LS +5 more
europepmc +4 more sources