Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties

High moisture extrusion (HME) of meat analogues is often performed with raw materials containing multiple components, e.g., blends of different protein-rich raw materials. For instance, blends of soy protein isolate (SPI) and another component, such as wheat gluten, are used particularly frequently....

Full description

Bibliographic Details

Published in:	Foods
Main Authors:	Patrick Wittek, Heike P. Karbstein, M. Azad Emin
Format:	Article
Language:	English
Published:	MDPI AG 2021-06-01
Subjects:	high moisture extrusion meat analogue soy protein whey protein protein blends rheological properties
Online Access:	https://www.mdpi.com/2304-8158/10/7/1509