… protein source can be utilized in the HMEC process to produce texturized products, including
meat analogs… publications on texturization through HMEC with focus on the performance of …

… are used to produce texturized protein matrices for use in meat analogues may be divided
… and high-moisture texturization processes. Low-moisture protein extrusion, developed from …

… are one of the major limitations for the acceptance of meat analogues 4••, 5, in addition to …
emphasis on protein texturization. Most meat analogues use texturized proteins to obtain …

… Even though the texture-related problems of meat alternatives have been resolved to …
proteins, can be used to provide the necessary textural properties to plant-based meat analogues …

… Meat analogue or texturized vegetable protein (TVP) is a plant-based protein product that
contains highly beneficial essential amino acid compositions, low saturated fat, and cholesterol…

… has been widely used as a major ingredient for production of meat analog or texturized
vegetable protein (TVP) due to its high-quality nutritional characteristics, texture, taste, and …

… Texturized vegetable proteins can extend meat products while providing an economical,
functional, and high-protein food ingredient or can be consumed directly as a meat analog. …

… such as temperature, shear, and reaction conditions on the structural and textural properties
of meat analogs during TMP. The texturization of proteins from commercial and new plant …

… The proteins were also extruded using pilot-scale twin-screw extrusion with relatively low …
to create texturized plant-based meat analog products. Wheat-gluten- and soy-protein-based …

… protein digestibility of TVP-based meat analogues could also be controlled by designing the
structure of fibers and protein … The results suggested that the degree of texturisation of TWPs …