Mechanism of high-moisture extruded protein fibrous structure formation based on the interactions among pea protein, amylopectin, and stearic acid

High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review

(2022) Valérie Guyony et al.   FOOD REVIEWS INTERNATIONAL

Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications

(2022) Qiongling Chen et al.   FOOD HYDROCOLLOIDS

Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality

(2022) Qiongling Chen et al.   FOOD CHEMISTRY

High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect

(2022) Jinchuang Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking

(2021) Steven H. V. Cornet et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes

(2021) Qiongling Chen et al.   FOOD HYDROCOLLOIDS

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

(2021) Konstantina Kyriakopoulou et al.   Foods

Starch-protein interplay varies the multi-scale structures of starch undergoing thermal processing

(2021) Jing Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Extraction methods significantly impact pea protein composition, structure and gelling properties

(2021) Jingqi Yang et al.   FOOD HYDROCOLLOIDS

Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks

(2021) Kiyota Sakai et al.   Scientific Reports

Effect of oil pomaces on thermal properties of model dough and gluten network studied by thermogravimetry and differential scanning calorimetry

(2021) Weronika Rumińska et al.   FOOD CHEMISTRY

Extrusion of wheat gluten-peanut oil complexes and their rheological characteristics

(2021) Yu Chen et al.   FOOD CHEMISTRY

Rheological behaviors and texture properties of semi-interpenetrating networks of hydroxypropyl methylcellulose and gellan

(2021) Ning Yang et al.   FOOD HYDROCOLLOIDS

Plant protein in material extrusion 3D printing: Formation, plasticization, prospects, and challenges

(2021) Simon JA. Rowat et al.   JOURNAL OF FOOD ENGINEERING

The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein

(2021) Mengzhen Ding et al.   FOOD HYDROCOLLOIDS

Effects of pea protein on properties of cassava starch edible films produced by blown-film extrusion for oil packaging

(2020) Kedpraveen Huntrakul et al.   Food Packaging and Shelf Life

Plant-based and cell-based approaches to meat production

(2020) Natalie R. Rubio et al.   Nature Communications

New insight into the interactions among starch, lipid and protein in model systems with different starches

(2020) Jingjing Cai et al.   FOOD HYDROCOLLOIDS

High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure

(2020) Jinchuang Zhang et al.   FOOD HYDROCOLLOIDS

Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion

(2020) Fatema Hossain Brishti et al.   FOOD CHEMISTRY

Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking

(2020) Yi Jiang et al.   FOOD CHEMISTRY

Surface decoration of whey protein microgels through the Maillard conjugation with maltodextrin

(2019) Mehri Karbasi et al.   FOOD HYDROCOLLOIDS

Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property

(2019) Rassoul Mozafarpour et al.   FOOD HYDROCOLLOIDS

Converting Peanut Protein Biomass Waste into “Double Green” Meat Substitutes Using a High-Moisture Extrusion Process: A Multiscale Method to Explore a Process for Forming a Meat-Like Fibrous Structure

(2019) Jinchuang Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics

(2019) Valerie L. Pietsch 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

Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

(2019) Helena M. Moreno et al.   FOOD HYDROCOLLOIDS

Changes in conformation and quality of vegetable protein during texturization process by extrusion

(2018) Jinchuang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of Chain Length and Degree of Unsaturation of Fatty Acids on Structure and in Vitro Digestibility of Starch–Protein–Fatty Acid Complexes

(2018) Mengge Zheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy

(2018) Zongyuan Han et al.   FOOD CHEMISTRY

Effects of konjac glucomannan on heat-induced changes of wheat gluten structure

(2017) Yu Wang et al.   FOOD CHEMISTRY

Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion

(2017) L. Koch et al.   JOURNAL OF FOOD ENGINEERING

Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis

(2016) Shujun Wang et al.   FOOD CHEMISTRY

Thermal transition and decomposition properties of pH- and phosphate-induced defatted soybean meals

(2016) Jinchuang Zhang et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Active wheat gluten films obtained by thermoplastic processing

(2016) María R. Ansorena et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate

(2015) J.A.M. Berghout et al.   FOOD HYDROCOLLOIDS

Effect of fat hardness on large deformation rheology of emulsion-filled gels

(2015) Laura Oliver et al.   FOOD HYDROCOLLOIDS

Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions

(2014) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of high pressure on the physicochemical and functional properties of peanut protein isolates

(2013) Xuan-Hui He et al.   FOOD HYDROCOLLOIDS

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

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

Free Fatty Acids Electronically Bridge the Self-Assembly of a Three-Component Nanocomplex Consisting of Amylose, Protein, and Free Fatty Acids

(2010) Genyi Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheological properties of starches with different amylose/amylopectin ratios

(2009) Fengwei Xie et al.   JOURNAL OF CEREAL SCIENCE