Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes

The roles of amylose and amylopectin in the gelation and retrogradation of starch

M. J. Miles, Victor J. Morris, Paul D. Orford et al. · Carbohydrate Research · 1985 · 1.2K citations

Agriculture, Biochemistry, Food Science +6

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

Sha Lei, Youling L. Xiong · Trends in Food Science & Technology · 2020 · 803 citations

Agriculture, Biotechnology, Food Science +14

Structuring processes for meat analogues

Birgit L. Dekkers, Remko M. Boom, Atze Jan van der Goot · Trends in Food Science & Technology · 2018 · 689 citations · Full text

Agriculture, Food Science, Materials Science +16

Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

R. Alonso, Andrés Aguirre, Florencio Marzo · Food Chemistry · 2000 · 682 citations

Agriculture, Food Science, Nutritional Sciences +15

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