Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products

Journal of Food Engineering

Volumn 198, Issue , 2017, Pages 28-35

  Pietsch, Valerie L ^a   Emin, M Azad ^a   Schuchmann, Heike P ^a  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

High moisture extrusion; Meat analog; Plant protein; Protein polymerization; Wheat gluten

Indexed keywords

EXTRUSION; MOISTURE; PROTEINS; SCREWS;

HIGH MOISTURE; MEAT ANALOG; MECHANICAL TREATMENTS; PLANT PROTEINS; POLYMERIZATION BEHAVIOR; POLYMERIZATION REACTION; SPECIFIC MECHANICAL ENERGY; WHEAT GLUTEN;

POLYMERIZATION;

EID: 85000910748     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.10.027     Document Type: Article

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