The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation
Open accessAbstract
Pea protein isolate can be combined with wheat gluten into materials with a fibrous morphology using shear induced structuring combined with heating. Results are partly in-line with soy protein isolate-wheat gluten blends, but the latter yields anisotropic materials in a much broader temperature range. Both blends also have the ability to include air. Air bubbles were aligned and deformed at process conditions that gave the most pronounce fibrous products. Mechanically, the pea protein-gluten materials processed at 140 °C had a similar strength as soy protein blends. At 110 and 120 °C, the pea protein blends had a strength that was comparable to a chicken meat reference (50–100 kPa) but weaker than their counterparts with soy (220–300 kPa). Blends of pea protein-gluten show potential for preparing structured plant protein materials, but the application area might be different compared with potential applications of soy protein-gluten blends.
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Citations
Cites
Physicochemical and textural properties of heat-induced pea protein isolate gels
Shand, P. J., Ya, H., Pietrasik, Z., & Wanasundara, P. K. J. P. D. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.06.060 · Cited by 443
Cited by
Ge, J., Sun, C., Corke, H., Gul, K., Gan, R., & Fang, Y. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12573 · Cited by 318
Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking
Zahari, I., Ferawati, F., Helstad, A., Ahlström, C., Östbring, K., Rayner, M., & Purhagen, J. K. (2020) · Foods · doi:10.3390/foods9060772 · Cited by 285
Guo, R., Liu, L., Huang, Y., Lv, M., Zhu, Y., Wang, Z., Zhu, X., & Sun, B. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113124 · Cited by 96
Sensitivity of oat protein solubility to changing ionic strength and pH
Li, R., & Xiong, Y. L. (2021) · Journal of Food Science · doi:10.1111/1750-3841.15544 · Cited by 91
Liu, Z., Li, X., Guan, Z., Jia, Z., Zhang, Z., Yang, C., & Wang, J. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110158 · Cited by 50
Yaputri, B. P., Bu, F., & Ismail, B. P. (2023) · Foods · doi:10.3390/foods12081694 · Cited by 22
Liu, Y., Li, X., Liu, J., Wei, L., Liu, Y., Lu, F., Wang, W., Li, Q., & Li, Y. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107976 · Cited by 21
Metadata
- Authors
- Schreuders, F. K. G., Dekkers, B. L., Bodnár, I., Erni, P., Boom, R. M., & van der Goot, A. J.
- Venue
- Journal of Food Engineering
- Publisher
- Elsevier BV
- Published
- 2019-11
- Volume
- 261
- Pages
- 32-39
- ISSN
- 0260-8774 (ISSN-L)
- OpenAlex
- W2945677975
- Cited by
- 377
- References
- 1
- FWCI
- 22.18
- Type
- journal article
- Language
- en
- Open access
- hybrid
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
