Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking.

Cornet, Steven H V; Snel, Silvia J E; Schreuders, Floor K G; van der Sman, Ruud G M; Beyrer, Michael; van der Goot, Atze Jan

Cornet, Steven H V; Snel, Silvia J E; Schreuders, Floor K G; van der Sman, Ruud G M; Beyrer, Michael; van der Goot, Atze Jan.

Afiliação

Cornet SHV; Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands.
Snel SJE; Food and Biobased Research, Wageningen University & Research, Wageningen, The Netherlands.
Schreuders FKG; Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands.
van der Sman RGM; Food Process Engineering, School of Engineering, Sion, The Netherlands.
Beyrer M; Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands.
van der Goot AJ; Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands.

Crit Rev Food Sci Nutr ; 62(12): 3264-3280, 2022.

Article em En | MEDLINE | ID: mdl-33406893

Assuntos

Culinária; Proteínas de Plantas; Fenômenos Químicos; Temperatura Alta; Humanos; Carne; Proteínas de Plantas/química

Palavras-chave

Meat analogue; phase deformation; plant proteins; polymer melt; structuring mechanisms

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Plantas / Culinária Limite: Humans Idioma: En Revista: Crit Rev Food Sci Nutr Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Holanda

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