Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue

Plant-based meat analogues that mimic the characteristic structure and texture of meat are becoming increasingly popular. They can be produced by means of high moisture extrusion (HME), in which protein-rich raw materials are subjected to thermomechanical stresses in the extruder at high water conte...

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Hlavní autoři:	Patrick Wittek, Felix Ellwanger, Heike P. Karbstein, M. Azad Emin
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-07-01
Edice:	Foods
Témata:	high moisture extrusion meat analogue plant protein soy protein anisotropic structures morphology development
On-line přístup:	https://www.mdpi.com/2304-8158/10/8/1753
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