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

The development history and recent updates on soy protein-based meat alternatives

(2021) Tianyi Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of replacing pork fat with grape seed oil and gelatine/alginate for meat emulsions

(2020) Tae-Kyung Kim et al.   MEAT SCIENCE

Encapsulation of bioactive compounds by “extrusion” technologies: a review

(2020) Oluwaseun P. Bamidele et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Preparation and characterization of soy protein microspheres using amorphous calcium carbonate cores

(2020) Yabo Dong et al.   FOOD HYDROCOLLOIDS

Evaluation of Composition on Processability and Water Absorption of Wheat Gluten-Based Bioplastics

(2020) María Alonso-González et al.   JOURNAL OF POLYMERS AND THE ENVIRONMENT

Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies

(2020) Xiaonan Sui et al.   Annual Review of Food Science and Technology

High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties

(2019) Valerie L. Pietsch et al.   JOURNAL OF FOOD ENGINEERING

Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

(2019) Floor K.G. Schreuders et al.   JOURNAL OF FOOD ENGINEERING

High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure

(2019) Jinchuang Zhang et al.   FOOD HYDROCOLLOIDS

Texturisation behaviour of peanut-soy bean/wheat protein mixtures during high moisture extrusion cooking

(2018) Jinchuang Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of iota carrageenan addition on the properties of soya protein meat analogues

(2018) Megala Palanisamy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Starch-Carboxymethyl Cellulose (CMC) Mixtures Processed by Extrusion

(2018) Anna Flavia Veronese et al.   STARCH-STARKE

Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking

(2018) Xuelian Ma et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate

(2018) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Dough rheological properties and texture of gluten-free pasta based on proso millet flour

(2017) Hollman Motta Romero et al.   JOURNAL OF CEREAL SCIENCE

Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)

(2017) Svenja M. Beck et al.   JOURNAL OF FOOD ENGINEERING

Oat protein solubility and emulsion properties improved by enzymatic deamidation

(2015) Zhong-qing Jiang et al.   JOURNAL OF CEREAL SCIENCE

The effects of screw configuration on the screw fill degree and special mechanical energy in twin-screw extruder for high-moisture texturised defatted soybean meal

(2015) Bo Zhang et al.   JOURNAL OF FOOD ENGINEERING

FTIR characterization of protein–polysaccharide interactions in extruded blends

(2014) Pedro Guerrero et al.   CARBOHYDRATE POLYMERS

Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution

(2014) Xiaonan Sui et al.   FOOD CHEMISTRY

Meat Analog: A Review

(2013) O. P. Malav et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking

(2013) Yanqiang Fang et al.   JOURNAL OF FOOD ENGINEERING

Preparation of rice analogues using extrusion technology

(2012) Abhinav Mishra et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study

(2011) M. Carbonaro et al.   AMINO ACIDS

Mechanical and microstructural properties of soy protein – high amylose corn starch extrudates in relation to physiochemical changes of starch during extrusion

(2010) Li-Jia Zhu et al.   JOURNAL OF FOOD ENGINEERING

Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content

(2010) Feng Liang Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

System parameters and product properties response of soybean protein extruded at wide moisture range

(2009) Feng Liang Chen et al.   JOURNAL OF FOOD ENGINEERING

Protein–Protein Interactions during High-Moisture Extrusion for Fibrous Meat Analogues and Comparison of Protein Solubility Methods Using Different Solvent Systems

(2008) KeShun Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics

(2007) A.M. Herrero et al.   FOOD CHEMISTRY

Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

(2007) Aylin Altan et al.   JOURNAL OF FOOD ENGINEERING