Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives

Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives

The market has observed a rapid increase in the demand for plant-based foods as an alternative to animal meat products. Technologies such as high-moisture extrusion (HME) have the potential to develop anisotropic structures using alternative protein ingredients. This article discusses the different...

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Bibliographic Details
Main Authors: Animesh Singh Sengar, Michael Beyrer, Ciara McDonagh, Uma Tiwari, Shivani Pathania
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
high-moisture extrusion
extrusion mechanism
alternative proteins
Online Access:https://www.mdpi.com/2304-8158/12/20/3830

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