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

A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats

(2018) Sasimaporn Samard et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Should we stop meating like this? Reducing meat consumption through substitution

(2016) Chrysostomos Apostolidis et al.   FOOD POLICY

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

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

Protein rich extruded products prepared from soy protein isolate-corn flour blends

(2012) Liang Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Physical properties, molecular structures, and protein quality of texturized whey protein isolate: Effect of extrusion moisture content1

(2011) P.X. Qi et al.   JOURNAL OF DAIRY SCIENCE

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

(2010) M.A. Asgar et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Texturized Dairy Proteins

(2010) Charles I. Onwulata et al.   JOURNAL OF FOOD SCIENCE

Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content

(2010) Feng Liang Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Twin-screw Extrusion of Corn Flour and Soy Protein Isolate (SPI) Blends: A Response Surface Analysis

(2009) Liang Yu et al.   Food and Bioprocess Technology

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

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

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