Meat analogues: Health promising sustainable meat substitutes
There is a scarcity of protein of high biological value due to rapid increase in the world
population and limited natural resources. Meat is a good source of protein of high biological …
population and limited natural resources. Meat is a good source of protein of high biological …
Meat analogues: Types, methods of production and their effect on attributes of developed meat analogues
Population explosion and low purchasing power of people in develo** nations are a
reason for low affordability of sources of high biological value proteins like animal meat …
reason for low affordability of sources of high biological value proteins like animal meat …
High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties
This study aims at gaining a better understanding on the structuring mechanisms of soy
protein concentrate (SPC) during high moisture extrusion. Formation of anisotropic …
protein concentrate (SPC) during high moisture extrusion. Formation of anisotropic …
High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics
The polymerization of wheat gluten induced by the formation of disulfide bonds can be
considered as one of the decisive mechanisms leading to the formation of meat analog …
considered as one of the decisive mechanisms leading to the formation of meat analog …
Effect of oil content and oil addition point on the extrusion processing of wheat gluten-based meat analogues
C Kendler, A Duchardt, HP Karbstein, MA Emin - Foods, 2021 - mdpi.com
High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to
plant proteins, such as wheat gluten. The addition of oil during the process promises to …
plant proteins, such as wheat gluten. The addition of oil during the process promises to …
Technological interventions in improving the functionality of proteins during processing of meat analogs
Meat analogs have opened a new horizon of opportunities for develo** a sustainable
alternative for meat and meat products. Proteins are an integral part of meat analogs and …
alternative for meat and meat products. Proteins are an integral part of meat analogs and …
[HTML][HTML] Encapsulation of oil in the high moisture extrusion of wheat gluten: Interrelation between process parameters, matrix viscosity and oil droplet size
C Opaluwa, T Lott, HP Karbstein, MA Emin - Future Foods, 2023 - Elsevier
In plant protein-based meat substitutes, such as wheat gluten, oil is often added with the aim
of improving sensory properties, like juiciness. When oil is added directly in the high …
of improving sensory properties, like juiciness. When oil is added directly in the high …
High moisture extrusion of wheat gluten: Modeling of the polymerization behavior in the screw section of the extrusion process
Thermomechanical treatment in the screw section of the extrusion process has a major
impact on wheat gluten polymerization and subsequent structuring mechanisms that lead to …
impact on wheat gluten polymerization and subsequent structuring mechanisms that lead to …
Development, prospects, and challenges of meat analogs with plant-based alternatives
Meat analogs are food products prepared from non-animal origin proteins and have typical
meaty texture, flavor, and appearance. Meat analogs present a more sustainable method of …
meaty texture, flavor, and appearance. Meat analogs present a more sustainable method of …
Extruded meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins. Part II–application in sausages
JH Chiang, AK Hardacre… - International Journal of …, 2020 - Wiley Online Library
This study investigated the physicochemical properties of sausages made from meat
alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins (soy …
alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins (soy …