Modeling and experimental analysis of protein matrix solidification in cooling dies during high-moisture extrusion
IntroductionHigh-moisture extrusion (HME) has become a key method in the food industry for texturizing plant-based proteins to create high-moisture meat analogues (HMMAs) with meat-like textures. Despite its importance, the texturization process within the cooling die of the extruder remains not ful...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-02-01
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| Series: | Frontiers in Food Science and Technology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/frfst.2025.1443376/full |
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