Fate of pulse globulin proteins molecular Structure and composition on high moisture extrusion

Comparative study on molecular and higher-order structures of legume seed protein isolates: Lentil, mungbean and yellow pea

(2023) Smriti Shrestha et al.   FOOD CHEMISTRY

Pasting and gelation of faba bean starch-protein mixtures

(2023) Klara Nilsson et al.   FOOD HYDROCOLLOIDS

Impact of interactions between soy and pea proteins on quality characteristics of high-moisture meat analogues prepared via extrusion cooking process

(2023) Jung-Soo Lee et al.   FOOD HYDROCOLLOIDS

The development process of plant-based meat alternatives: Raw material formulations and processing strategies

(2023) Yi Wang et al.   FOOD RESEARCH INTERNATIONAL

A study on high moisture extrusion for making whole cut meat analogue: Characterization of system, process and product parameters

(2023) Abdul Mateen et al.   Innovative Food Science & Emerging Technologies

Physico-Chemical Properties and Texturization of Pea, Wheat and Soy Proteins Using Extrusion and Their Application in Plant-Based Meat

(2023) Delaney Webb et al.   Foods

Rheological and textural properties of heat-induced gels from pulse protein isolates: Lentil, mungbean and yellow pea

(2023) Smriti Shrestha et al.   FOOD HYDROCOLLOIDS

High-moisture extrusion of soy protein: Effects of insoluble dietary fiber on anisotropic extrudates

(2023) Qian Deng et al.   FOOD HYDROCOLLOIDS

Study on high moisture extruded pea protein isolate based on acid-induced process: Physicochemical properties, conformational changes and fibrous structure mechanism

(2023) Dongyu Sun et al.   FOOD HYDROCOLLOIDS

On the importance of cooling in structuring processes for meat analogues

(2023) Nienke Köllmann et al.   JOURNAL OF FOOD ENGINEERING

Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion

(2022) Bairu Zhang et al.   FOOD HYDROCOLLOIDS

High moisture extrusion of pea protein: Effect of l-cysteine on product properties and the process forming a fibrous structure

(2022) Huihui Peng et al.   FOOD HYDROCOLLOIDS

High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization

(2022) Eva‐Maria Schmid et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring

(2022) Farzaneh Nasrollahzadeh et al.   FOOD HYDROCOLLOIDS

High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement

(2022) Nicola Gasparre et al.   MOLECULES

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

Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications

(2022) Smriti Shrestha et al.   FOOD HYDROCOLLOIDS

Development of plant-based meat analogs using 3D printing: Status and opportunities

(2022) Yaxin Wen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A comparative investigation of seed storage protein fractions: The synergistic impact of molecular properties and composition on anisotropic structuring

(2022) Farzaneh Nasrollahzadeh et al.   FOOD HYDROCOLLOIDS

Unexpected morphological modifications in high moisture extruded pea-flaxseed proteins: Part I, topological and conformational characteristics, textural attributes, and viscoelastic phenomena

(2022) Fatemeh Riazi et al.   FOOD HYDROCOLLOIDS

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

(2021) Patrick Wittek et al.   Foods

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

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

High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties

(2021) Ferawati Ferawati et al.   Foods

Functionality-driven food product formulation – An illustration on selecting sustainable ingredients building viscosity

(2021) Anouk Lie-Piang et al.   FOOD RESEARCH INTERNATIONAL

The structural, thermal, pasting and gel properties of the mixtures of enzyme-treated potato protein and potato starch

(2021) Yifan Gui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structure formation and non-linear rheology of blends of plant proteins with pectin and cellulose

(2021) Floor K.G. Schreuders et al.   FOOD HYDROCOLLOIDS

Assessing the influence of lentil protein concentrate on pasting and rheological properties of barley starch

(2020) Mamta Kaushik et al.   Journal of Food Measurement and Characterization

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

(2020) Izalin Zahari et al.   Foods

Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion

(2020) Mazween Mohamad Mazlan et al.   Foods

Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality

(2020) Fatema Hossain Brishti et al.   Innovative Food Science & Emerging Technologies

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

Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking

(2019) Mustafa Tugrul Masatcioglu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Structuring processes for meat analogues

(2018) Birgit L. Dekkers et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry

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

Effects of heat treatment on the emulsifying properties of pea proteins

(2016) Weiwei Peng et al.   FOOD HYDROCOLLOIDS

Effect of feed moisture and extrusion temperature on protein digestibility and extrusion behaviour of lentil and horsegram

(2016) Atinder Ghumman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation

(2015) Jean-Luc Mession et al.   FOOD HYDROCOLLOIDS

Effect of high moisture extrusion cooking on protein-protein interactions of pea (Pisum sativumL.) protein isolates

(2015) Raffael Osen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Physicochemical and Structural Properties of 8S and/or 11S Globulins from Mungbean [Vigna radiata(L.) Wilczek] with Various Polypeptide Constituents

(2010) Chuan-He Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Heat-induced modifications in the functional and structural properties of vicilin-rich protein isolate from kidney (Phaseolus vulgaris L.) bean

(2009) Chuan-He Tang et al.   FOOD CHEMISTRY

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

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