Concepedia

High-moisture Extrusion

High-Moisture Extrusion is a thermal-mechanical processing technique within extrusion processing that involves the application of elevated moisture levels (typically 30–60%) and controlled heat to induce protein hydration, molecular alignment, and texturization in food materials, distinguishing it from low-moisture extrusion by promoting the formation of fibrous, meat-like structures through thermoplastic melting and subsequent phase separation during cooling.

216

Publications

14.2K

Citations

737

Authors

200

Institutions

Publications per year

2017–2026

133

Parents

Publications

216

High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

Raffael Osen, Simone Toelstede, Florian Wild et al. · Journal of Food Engineering · 2013 · 484 citations

, , +14

Protein–Protein Interactions during High-Moisture Extrusion for Fibrous Meat Analogues and Comparison of Protein Solubility Methods Using Different Solvent Systems

KeShun Liu, Fu‐Hung Hsieh · Journal of Agricultural and Food Chemistry · 2008 · 353 citations

, , +14

Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High Moisture

Sheng Lin, H.E. Huff, Fushing Hsieh · Journal of Food Science · 2000 · 292 citations

, , +16

System parameters and product properties response of soybean protein extruded at wide moisture range

Feng Liang Chen, Yi Wei, Bo Zhang et al. · Journal of Food Engineering · 2009 · 289 citations

, , +8

Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content

Feng Liang Chen, Yi Wei, Bo Zhang · LWT · 2010 · 282 citations · Full text

, , +15

1–5 of 216

Authors

737

  1. JZ
    Jinchuang Zhang

    Institute of Food Science and Technology, China

    12 publications · 1.1K citations

    12

    h-index

  2. QW
    Qiang Wang

    Institute of Food Science and Technology, China

    11 publications · 1.1K citations

    11

    h-index

  3. MA
    M. Azad Emin

    Karlsruhe Institute of Technology, Germany

    9 publications · 1.1K citations

    9

    h-index

  4. NS
    Nesli Sözer

    VTT Technical Research Centre of Finland, Finland

    6 publications · 232 citations

    6

    h-index

  5. HP
    Heike P. Schuchmann

    Karlsruhe Institute of Technology, Germany

    6 publications · 719 citations

    6

    h-index

1–5 of 737

Institutions

200

  1. Institute of Food Science and Technology

    Beijing, China

    15 h-index

    76 publications

    6.2K citations

  2. Chinese Academy of Agricultural Sciences

    Beijing, China

    14 h-index

    63 publications

    5K citations

  3. Ministry of Agriculture and Rural Affairs

    Beijing, China

    12 h-index

    62 publications

    4.6K citations

  4. Karlsruhe Institute of Technology

    Karlsruhe, Germany

    10 h-index

    36 publications

    4.1K citations

  5. University of Missouri

    Columbia, United States

    8 h-index

    17 publications

    2.7K citations

  6. VTT Technical Research Centre of Finland

    Espoo, Finland

    8 h-index

    34 publications

    1.3K citations

  7. Northeast Agricultural University

    Harbin, China

    7 h-index

    39 publications

    2.9K citations

  8. China Agricultural University

    Beijing, China

    7 h-index

    20 publications

    827 citations

1–8 of 200

Venues

  1. Food Hydrocolloids

    23 publications · 1.4K citations

    20

    h-index

  2. Journal of Food Science

    JFS · 18 publications · 1.3K citations

    18

    h-index

  3. Journal of Food Engineering

    18 publications · 2.3K citations

    18

    h-index

  4. Foods

    15 publications · 856 citations

    14

    h-index

  5. Food Chemistry

    15 publications · 929 citations

    14

    h-index

1–5