On the importance of cooling in structuring processes for meat analogues

N. Köllmann, F.K.G. Schreuders, L. Zhang, A.J. van der Goot*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

12 Citations (Scopus)

Abstract

High moisture extrusion (HME) is a common method to produce meat analogues. This process requires cooling of the product in the die and is associated with a high mechanical energy input. Here, we use high-temperature shear cell (HTSC) technology to better understand the importance of cooling while shearing for the formation of fibrous products upon thermomechanical processing. The maximal rotational speed for fibrous structure formation from a pea protein isolate-wheat gluten (PPI-WG) blend was found to be the same (
Original languageEnglish
Number of pages8
JournalJournal of Food Engineering
Volume350
Issue number111490
DOIs
Publication statusPublished - Aug 2023

Keywords

  • Shear cell
  • Meat analogue
  • Fibrous structure
  • Plant protein
  • Cooling
  • Extrusion

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