This paper investigates the physical mechanisms of structure formation during high-moisture
extrusion of vegetable proteins. Our model starts from the observation that extrudates with …

Plant-based meat analogues that mimic the characteristic structure and texture of meat are
becoming increasingly popular. They can be produced by means of high moisture extrusion …

Although primarily used at low moisture levels, extrusion cooking with twin‐screw extruders
also applies to food mixes with 40–80% moisture. Such levels reduce or prevent viscous …

Background Recently, plant-based meat substitutes have generated considerable interest
for their benefits in terms of environmental sustainability and personal health. High-moisture …

This study investigated the effect of pH on fibrous structure formation (protein alignment)
during high-moisture extrusion processing of gluten, rice protein, as well as pea protein …

High‐moisture extrusion cooking (HMEC) is an efficient method for converting proteins and
polysaccharides into fibrous structure that is used in the industrial production of meat …

High-moisture extrusion cooking of plant proteins has recently gained increasing attention
for the production of meat analogues. The combination of heating and subsequent cooling of …

Faba bean is a potential ingredient due to its high protein yield and its possible cultivation in
colder climate regions. In this study, meat analogues made from faba bean protein isolate …

High moisture extrusion (HME) of meat analogues is often performed with raw materials
containing multiple components, eg, blends of different protein-rich raw materials. For …

The study investigated the effect of process parameters on the system and textural
properties of soy-based high-moisture meat analogues (HMMA) produced using a twin …