High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect

• Published in: Trends in food science & technology Vol. 128; pp. 202 - 216
• Main Authors: Zhang, Jinchuang, Chen, Qiongling, Kaplan, David L., Wang, Qiang
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2022
• Subjects: animals; cooling; crosslinking; environmental sustainability; extrusion; food science; fungi; High-moisture extrusion; meat; oilseeds; Plant-based meat substitutes; Process and equipment; Protein sources; Quality evaluation; separation; texture; texturization; Theoretical basis; Process and equipment; High-moisture extrusion; Plant-based meat substitutes; Protein sources; Quality evaluation; Theoretical basis

Recently, plant-based meat substitutes have generated considerable interest for their benefits in terms of environmental sustainability and personal health. High-moisture (above 40%) extrusion is an important technology for preparing whole-cut plant-based meat substitutes with meat-like fibrous stru...