Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

Annet C. Hoek, Pieternel A. Luning, P.L.G. Weijzen et al. · Appetite · 2011 · 737 citations

Agriculture, Food Science, Marketing +12

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

Agriculture, Food Science, Food Analysis +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

Agriculture, Biochemistry, Food Science +14

Dry fractionation for sustainable production of functional legume protein concentrates

Maarten A.I. Schutyser, Pascalle J.M. Pelgrom, Atze Jan van der Goot et al. · Trends in Food Science & Technology · 2015 · 318 citations

Agriculture, Agronomy, Biochemistry +15

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

Agriculture, Food Science, Food Engineering +8