High moisture meat analogues from hemp – The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes

Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges

(2022) Marcin A. Kurek et al.   Foods

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

Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review

(2022) Izalin Zahari et al.   Foods

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

(2021) Patrick Wittek et al.   Foods

Fundamental characterization of wheat gluten

(2021) Marina Schopf et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

(2021) Konstantina Kyriakopoulou et al.   Foods

Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion

(2021) Mika Immonen et al.   Foods

Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties

(2021) Patrick Wittek et al.   Foods

Chickpea protein ingredients: A review of composition, functionality, and applications

(2021) Nadia Grasso et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Protein extraction from cold‐pressed hempseed press cake: From laboratory to pilot scale

(2021) Amanda Helstad et al.   JOURNAL OF FOOD SCIENCE

Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking

(2021) Izalin Zahari et al.   Foods

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

(2020) Izalin Zahari et al.   Foods

Oilseed proteins – Properties and application as a food ingredient

(2020) Klaudia Kotecka-Majchrzak et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

(2020) Davide De Angelis et al.   Foods

Processing, Nutrition, and Functionality of Hempseed Protein: A Review

(2019) Qingling Wang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues

(2019) Sasimaporn Samard et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Perception and measurement of food texture: Solid foods

(2018) Katsuyoshi Nishinari et al.   JOURNAL OF TEXTURE STUDIES

High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties

(2018) Megala Palanisamy et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The Nutritional Value and Health Benefits of Chickpeas and Hummus

(2016) Taylor Wallace et al.   Nutrients

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

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

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

Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder

(2014) S.N. Bhusari et al.   POWDER 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

Physicochemical and functional properties of protein concentrates from pulses

(2012) R. Toews et al.   FOOD RESEARCH INTERNATIONAL

Evaluating the Quality of Protein from Hemp Seed (Cannabis sativa L.) Products Through the use of the Protein Digestibility-Corrected Amino Acid Score Method

(2010) James D. House et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extrusion parameters and consumer acceptability of a peanut-based meat analogue

(2009) Djaafar Rehrah et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Characterization, amino acid composition and in vitro digestibility of hemp (Cannabis sativa L.) proteins

(2007) Xian-Sheng Wang et al.   FOOD CHEMISTRY