Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell

Journal of Food Engineering

Volumn 160, Issue , 2015, Pages 34-41

  Krintiras, Georgios A ^a   Göbel, Jesse ^a   Van Der Goot, Atze Jan ^b   Stefanidis, Georgios D ^a,c  

^a DELFT UNIVERSITY OF TECHNOLOGY   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Fibrous structure; Gluten; Meat analogue; Plant protein; Shear; Soy

Indexed keywords

MEATS; PROTEINS; SHEARING;

CONTINUOUS OPERATION; FIBROUS STRUCTURES; GLUTEN; PLANT PROTEINS; PROCESS PARAMETERS; SOY; SOY PROTEIN ISOLATES; STRUCTURED PRODUCT;

SHEAR FLOW;

TRITICUM AESTIVUM;

EID: 84942077012     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.02.015     Document Type: Article

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