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

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

(2020) Izalin Zahari et al.   Foods

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

Micro-CT visualization of structure development during freeze-drying processes

(2019) Tim Siebert et al.   DRYING TECHNOLOGY

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

Evaluation of the usefulness of serial combination processes for drying of apples

(2019) Tim Siebert et al.   DRYING TECHNOLOGY

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

Investigation on the influence of high protein concentrations on the thermal reaction behaviour of β-lactoglobulin by experimental and numerical analyses

(2019) Maria Quevedo et al.   INTERNATIONAL DAIRY JOURNAL

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

Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae

(2019) Martín P. Caporgno et al.   Innovative Food Science & Emerging Technologies

Water redistribution determined by time domain NMR explains rheological properties of dense fibrous protein blends at high temperature

(2019) Floor K.G. Schreuders 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

Understanding fiber formation in a concentrated soy protein isolate - Pectin blend

(2018) Birgit L. Dekkers et al.   JOURNAL OF FOOD ENGINEERING

Influence of iota carrageenan addition on the properties of soya protein meat analogues

(2018) Megala Palanisamy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Whole soybean protein extraction processes: A review

(2017) K.E. Preece et al.   Innovative Food Science & Emerging Technologies

Analysis of the reaction behavior of highly concentrated plant proteins in extrusion-like conditions

(2017) M.A. Emin et al.   Innovative Food Science & Emerging Technologies

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

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

Augmented laminography, a correlative 3D imaging method for revealing the inner structure of compressed fossils

(2017) Marcus Zuber et al.   Scientific Reports

A combined rheology and time domain NMR approach for determining water distributions in protein blends

(2016) Birgit L. Dekkers et al.   FOOD HYDROCOLLOIDS

Position of the Academy of Nutrition and Dietetics: Vegetarian Diets

(2016) Vesanto Melina et al.   Journal of the Academy of Nutrition and Dietetics

Consumer preference, behavior and perception about meat and meat products: An overview

(2014) Maria Font-i-Furnols et al.   MEAT SCIENCE

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

Effects of specific mechanical energy on soy protein aggregation during extrusion process studied by size exclusion chromatography coupled with multi-angle laser light scattering

(2012) Yanqiang Fang et al.   JOURNAL OF FOOD ENGINEERING

Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

(2011) Annet C. Hoek et al.   APPETITE

Consumer acceptance and appropriateness of meat substitutes in a meal context

(2010) Johanna E. Elzerman et al.   FOOD QUALITY AND PREFERENCE

Characterization of water state and distribution in textured soybean protein using DSC and NMR

(2010) Feng Liang Chen et al.   JOURNAL OF FOOD ENGINEERING

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

Consumer perception and the role of science in the meat industry

(2010) D.J. Troy et al.   MEAT SCIENCE

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

The World Cancer Research Fund report 2007: A challenge for the meat processing industry

(2008) Daniël Demeyer et al.   MEAT SCIENCE