High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure

The high moisture extrusion of plant proteins is well suited for the production of protein-rich products that imitate meat in their structure and texture. The desired anisotropic product structure of these meat analogues is achieved by extrusion at high moisture content (>40%) and elevated temper...

Full description

Bibliographic Details

Published in:	Foods
Main Authors:	Patrick Wittek, Nicole Zeiler, Heike P. Karbstein, M. Azad Emin
Format:	Article
Language:	English
Published:	MDPI AG 2021-01-01
Subjects:	high moisture extrusion meat analogue plant protein soy protein anisotropic structure protein–protein interactions
Online Access:	https://www.mdpi.com/2304-8158/10/1/102