Modulating the texture of pea-based meat analogs: Influence of methylcellulose on mechanical and rheological properties of high moisture extrudates

Adding hydrocolloids to plant-based meat analogs is a useful way to modulate the extrudates texture. However, it can alter the rheological properties of the melt, hence affect the extrusion process and change the extrudate’s structure in an unknown manner. This study focuses on the influence of meth...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Gabriela I. Saavedra Isusi, Laurids Pernice, Valentin Glubrecht, Valerie L. Stahl, Nico Leister
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	KeAi Communications Co., Ltd. 2026-09-01
Sarja:	Food Physics
Aiheet:	Extrusion Meat-analogs Pea protein Methyl cellulose Hydrocolloids
Linkit:	http://www.sciencedirect.com/science/article/pii/S2950069925000283
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