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 …

Background Owing to the rapid growth of the world's population and the consequent effects
on the consumption of natural resources, we are facing increasing shortages in availability …

Yellow pea and faba bean are potential candidates to replace soybean-based ingredients
due to their suitability for cultivation in the northern hemisphere, non-genetically modified …

This study aimed to conduct a systematic literature review (SLR) of the research performed
in the plant-based meat analogues area. Historical, current, and future tendencies are …

Creating new plant-based protein-rich products is one of the major issues to succeed in
feeding the fast growing world population. Indeed the best strategy to decrease meat …

Alternatives to animal proteins with similar texture, appearance and taste are demanded by
an increasing group of consumers. Plant-based meat analogues produced by high moisture …

A twin-screw extruder was used to extrude pea protein isolate (PPI) hydrated with different
moisture content (30, 40, 50, and 60%); natural PPI with a moisture content of 6.84% was …

Extruded meat substitutes, due to their high protein content, meat-like texture and meat
processing compatibility, are very popular as the main ingredient of plant-based burger …

Extrusion cooking is receiving increasing attention as technology applied for the production
of protein-based products. Researchers in this field showed that proteins from several …

Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-
grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel …