The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Changes in conformation and quality of vegetable protein during texturization process by extrusion
Abstract
Texturized Vegetable Protein (TVP), as meat analogs, has garnered attention due to the nutritional advantages it offers over conventional animal proteins. During the extrusion process of TVP, under the comprehensive effects of temperature, shear force, and pressure, complex conformational changes and molecular interactions amongst protein, carbohydrate, lipid, and other components occur, all of which influence the quality of TVP. Control of the extrusion process is still one of the largest challenges in its evolution. Therefore, this review aims to summarize the development and current status of food extrusion technology for TVP production and give detailed descriptions about the conformational changes of the main components during the extrusion process, focusing on the effects of barrel temperature, moisture content, feed rate and screw speed on TVP quality. Lastly, we discuss approaches to characterize the extrusion process and propose a new system analysis model.
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Cites
Lin, S., Huff, H. E., & Hsieh, F. (2002) · Journal of Food Science · doi:10.1111/j.1365-2621.2002.tb09454.x · Cited by 268
Extrusion parameters and consumer acceptability of a peanut‐based meat analogue
Rehrah, D., Ahmedna, M., Goktepe, I., & Yu, J. (2009) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2009.02035.x · Cited by 95
Influence of thermoplastic extrusion on the nutritive value of bovine rumen protein
Silva, A. C. C. E., Cruz, R. J. D., & Arêas, J. A. G. (2010) · Meat Science · doi:10.1016/j.meatsci.2009.09.009 · Cited by 10
Cited by
Plant Proteins for Future Foods: A Roadmap
Sim, S. Y. J., SRV, A., Chiang, J. H., & Henry, C. J. (2021) · Foods · doi:10.3390/foods10081967 · Cited by 352
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
Textured Vegetable Proteins (TVP): Future Foods Standing on Their Merits as Meat Alternatives
Baune, M.-C., Terjung, N., Tülbek, M. Ç., & Boukid, F. (2022) · Future Foods · doi:10.1016/j.fufo.2022.100181 · Cited by 124
Metadata
- Authors
- Zhang, J., Liu, L., Liu, H., Yoon, A., Rizvi, S. S. H., & Wang, Q.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2018-07-12
- Volume
- 59
- Issue
- 20
- Pages
- 3267-3280
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2808012005
- Cited by
- 325
- References
- 3
- FWCI
- 8.84
- Type
- journal article
- Language
- en
- Open access
- closed
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- Zhang, J., Liu, L., Liu, H., Yoon, A., Rizvi, S. S. H., & Wang, Q. (2019). Changes in conformation and quality of vegetable protein during texturization process by extrusion. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2018.1487383
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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