The textured vegetable proteins (TVP) prepared by high-moisture extrusion (HME) are
becoming ideal substitutes for animal proteins due to their similar texture and taste of muscle …

Insoluble dietary fiber (IDF) was commonly present in feedings during extrusion for
preparing plant protein-based meat analogs. The aim of this study was to investigate the …

This study aimed to compare the physicochemical properties of high-moisture extrudates
prepared from soy protein isolate (SPI) and pea protein isolate (PPI) at different barrel …

The fibrous structure is one of the most important qualities in meat analogues. This study
aimed to regulate the fibrous structure (including strength and orientation) of extruded yeast …

The high-moisture extrusion of proteins from plant and animal sources should be a new way
for developing alternative protein products with meat-like texture. The protein gelling …

In this study, textured vegetable protein (TVP) based on soy protein isolate, wheat gluten,
and corn starch was prepared at a 5: 3: 2 (w/w) ratio using a low-moisture extrusion process …

This study aimed to investigate the performance of soy, pea, and rice proteins during high-
moisture extrusion (HME) to understand better how the plant proteins transform into a fibrous …

The present study aims to gain a better understanding of the physicochemical properties
and quality attribute changes, and fibrous structure formation mechanisms of pea protein …

High-moisture extrusion (HME) is an appealing strategy for the production of textured
vegetable proteins (TVP) with meat-like structures. However, the processing parameters and …

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