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.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
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.
