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

Animal board invited review: Animal source foods in healthy, sustainable, and ethical diets – An argument against drastic limitation of livestock in the food system

(2022) Frédéric Leroy et al.   Animal

High moisture extrusion of soy protein and wheat gluten blend: An underlying mechanism for the formation of fibrous structures

(2022) Xin Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessing functional properties of rapeseed protein concentrate versus isolate for food applications

(2021) Wanqing Jia et al.   Innovative Food Science & Emerging Technologies

Red meat and processed meat consumption and the risk of dyslipidemia in Korean adults: A prospective cohort study based on the Health Examinees (HEXA) study

(2021) Seong-Ah Kim et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach

(2021) Guido Rolandelli et al.   JOURNAL OF CEREAL SCIENCE

Rapeseed protein concentrate as a potential ingredient for meat analogues

(2021) Wanqing Jia et al.   Innovative Food Science & Emerging Technologies

Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough

(2021) Chong-Chong Wang et al.   FOOD HYDROCOLLOIDS

Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature

(2021) Tugba Dursun Capar 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

Cereal Fiber: extrusion modifications for food industry

(2020) Michele Eliza Cortazzo Menis-Henrique et al.   Current Opinion in Food Science

Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives

(2020) Fabienne Michel et al.   FOOD QUALITY AND PREFERENCE

Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins

(2020) Zhengwen Wang et al.   FOOD CHEMISTRY

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

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

(2019) Walter Willett et al.   LANCET

Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers

(2019) Ines Kutzli et al.   FOOD HYDROCOLLOIDS

Maltodextrin promotes calcium caseinate fibre formation through air inclusion

(2019) Zhaojun Wang et al.   FOOD HYDROCOLLOIDS

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

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

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

The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation

(2018) Birgit L. Dekkers et al.   FOOD HYDROCOLLOIDS

Viscoelastic properties of soy protein isolate - pectin blends: Richer than those of a simple composite material

(2018) Birgit L. Dekkers et al.   FOOD RESEARCH INTERNATIONAL

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

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

The effects of insoluble dietary fiber on myofibrillar protein gelation: microstructure and molecular conformations

(2018) Xinbo Zhuang et al.   FOOD CHEMISTRY

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

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

Influence of Defined Shear Rates on Structural Changes and Functional Properties of Highly Concentrated Whey Protein Isolate-Citrus Pectin Blends at Elevated Temperatures

(2017) L. Koch et al.   Food Biophysics

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

Impacts of Cellulose Fiber Particle Size and Starch Type on Expansion During Extrusion Processing

(2017) Sravya Kallu et al.   JOURNAL OF FOOD SCIENCE

Induced anisotropy by Mullins effect in filled elastomers subjected to stretching with various geometries

(2017) Thanh-Tam Mai et al.   POLYMER

Shear-induced fibrous structure formation from a pectin/SPI blend

(2016) Birgit L. Dekkers et al.   Innovative Food Science & Emerging Technologies

Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

(2016) Katarzyna J. Grabowska et al.   JOURNAL OF FOOD ENGINEERING

Relationships between the gelatinization of starches and the textural properties of extruded texturized soybean protein-starch systems

(2016) Wei Zhang et al.   JOURNAL OF FOOD ENGINEERING

The significance of livestock as a contributor to global greenhouse gas emissions today and in the near future

(2011) F.P. O’Mara   ANIMAL FEED SCIENCE AND TECHNOLOGY