High moisture extrusion of soy protein and wheat gluten blend: An underlying mechanism for the formation of fibrous structures

Konjac glucomannan decreases metabolite release of a plant-based fishball analogue during in vitro digestion by affecting amino acid and carbohydrate metabolic pathways

(2022) Xinli Ran et al.   FOOD HYDROCOLLOIDS

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

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

Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein

(2021) Xinli Ran et al.   Innovative Food Science & Emerging Technologies

Recent advances in the application of metabolomics for food safety control and food quality analyses

(2020) Shubo Li et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

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

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

(2019) Walter Willett et al.   LANCET

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

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

(2019) Mengnan Ju et al.   FOOD HYDROCOLLOIDS

The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation

(2018) Birgit L. Dekkers et al.   FOOD HYDROCOLLOIDS

Kinetics of wheat gluten polymerization at extrusion-like conditions relevant for the production of meat analog products

(2018) Valerie L. Pietsch et al.   FOOD HYDROCOLLOIDS

A systematic evaluation of various methods for quantifying food protein hydrolysate peptides

(2018) Ifeanyi D. Nwachukwu et al.   FOOD CHEMISTRY

Towards understanding the mechanism of fibrous texture formation during high-moisture extrusion of meat substitutes

(2018) J.L. Sandoval Murillo et al.   JOURNAL OF FOOD ENGINEERING

Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products

(2017) Valerie L. Pietsch et al.   JOURNAL OF FOOD ENGINEERING

Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure

(2016) Kaiqiang Wang et al.   FOOD CHEMISTRY

Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell

(2015) Georgios A. Krintiras et al.   JOURNAL OF FOOD ENGINEERING

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

Shear structuring as a new method to make anisotropic structures from soy–gluten blends

(2014) Katarzyna J. Grabowska et al.   FOOD RESEARCH INTERNATIONAL

Texture Profile Analysis and Functional Properties of Gelatin from the Skin of Three Species of Fresh Water Fish

(2014) M. V. Chandra et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Functionality of Protein-Fortified Extrudates

(2013) Li Day et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

(2013) Raffael Osen et al.   JOURNAL OF FOOD ENGINEERING

Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten

(2012) B.S. Khatkar et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

(2012) Jan A. Delcour et al.   Annual Review of Food Science and Technology

Study on the interactions between soy and semolina proteins during pasta making

(2010) C. Lamacchia et al.   FOOD RESEARCH INTERNATIONAL

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

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

The role of gluten in a pound cake system: A model approach based on gluten–starch blends

(2008) Edith Wilderjans et al.   FOOD CHEMISTRY

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