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High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect

  • Published:2022-10 Issue: Volume:128 Page:202-216
  • ISSN:0924-2244
  • Container-title:Trends in Food Science & Technology
  • language:en
  • Short-container-title:Trends in Food Science & Technology

Author:

Zhang Jinchuang,Chen Qiongling,Kaplan David L.,Wang QiangORCID

Funder

Chinese Academy of Agricultural Sciences

National Key Research and Development Program of China

National Natural Science Foundation of China

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference113 articles.

1. Plant-based meat alternatives: Compositional analysis, current development and challenges;Ahmad;Applied Food Research,2022

2. Losses, inefficiencies and waste in the global food system;Alexander;Agricultural Systems,2017

3. Wheat gluten: High molecular weight glutenin Subunits—structure, genetics, and relation to dough elasticity;Anjum;Journal of Food Science,2007

4. Extrusion of food proteins;Arêas;Critical Reviews in Food Science and Nutrition,1992

5. Nonmeat protein alternatives as meat extenders and meat analogs;Asgar;Comprehensive Reviews in Food Science and Food Safety,2010
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