Structural characteristics of high-moisture extrudates with oil-in-water emulsions

High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure

(2021) Patrick Wittek et al.   Foods

Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues

(2021) Christina Kendler et al.   Foods

Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs

(2020) Zengwang Guo et al.   FOOD HYDROCOLLOIDS

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

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

Investigation the effects of protein hydration states on the mobility water and fat in meat batters by LF-NMR technique

(2016) Jun-Hua Shao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Meat analogues: Health promising sustainable meat substitutes

(2015) Pavan Kumar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch

(2015) Veljko Krstonošić et al.   FOOD HYDROCOLLOIDS

Effects of flaxseed oil concentration on the performance of a soy protein isolate-based emulsion-type film

(2015) Erin J. Hopkins et al.   FOOD RESEARCH INTERNATIONAL

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

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

Droplet breakup and coalescence in a twin-screw extrusion processing of starch based matrix

(2012) M.A. Emin et al.   JOURNAL OF FOOD ENGINEERING

Extrusion of soy protein with gelatin and sugars at low moisture content

(2011) P. Guerrero et al.   JOURNAL OF FOOD ENGINEERING

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

(2011) Kelly L. Pearce et al.   MEAT SCIENCE