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

Starch retrogradation is a consequential part of food processing that greatly impacts the
texture and acceptability of products containing both starch and proteins, but the effect of …

In this paper, we review the physicochemical phenomena occurring during the structuring
processes in the manufacturing of plant-based meat analogs via high-moisture-extrusion …

There is currently an increasing trend in the consumption of meat analogs and fat substitutes
due to the health hazards by excessive consumption of meat. Simulating the texture and …

Background In recent years, the market value of plant-based meat analog (PMA) foods has
reached US $7.9 billion. The development of PMA products has become an important …

During high-moisture extrusion (HME) processing for plant protein texturization, the
interactions among proteins, starch and lipids should determine the formation of fibrous …

Plant protein technology is a core area of biotechnology to ease the problem of human
protein demand. Plant-based meat based on plant protein technology is a growing concern …

Starch can readily form complexes with polyphenols. However, its two components, namely
amylose and amylopectin, differ significantly in their ability to complex with phenolic …

Background Recently, plant-based meat analogs have attracted extensive interest due to
their contributions to environmental sustainability, animal welfare protection and health …

Plant proteins can be extruded under high moisture content (above 40%) to form meat-like
fibrous structures, which is the basis for meat-like substitute products. However, the proteins' …