Concepedia

Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion

Ji Sou Lyu, Jung Soo Lee, Taeyoung Chae, Chan Suk Yoon, Jaejoon Han

Food Science and Biotechnology · 2022 · 34 citations · 32 references

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Concepts

References

32

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

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Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

Md. Ali Asgar, A. Fazilah, Nurul Huda et al. · Comprehensive Reviews in Food Science and Food Safety · 2010 · 501 citations

, , +16

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

Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

Floor K.G. Schreuders, Birgit L. Dekkers, Igor Bodnár et al. · Journal of Food Engineering · 2019 · 366 citations · Full text

, , +16

Extrusion Processing and Properties of Protein‐Based Thermoplastics

Casparus J. R. Verbeek, Lisa E. van den Berg · Macromolecular Materials and Engineering · 2009 · 363 citations

, , +17