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Ramos-Diaz J, Oksanen S, Kantanen K, Edelmann J, Suhonen H, Sontag-Strohm T, Piironen V, Jouppila K. Characterization of texturized meat analogues containing native lupin flour and lupin protein concentrate/isolate. Heliyon 2023; 9:e20503. [PMID: 37842626 PMCID: PMC10569951 DOI: 10.1016/j.heliyon.2023.e20503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 09/11/2023] [Accepted: 09/27/2023] [Indexed: 10/17/2023] Open
Abstract
Lupin is a nutritious, yet undervalued grain used as a fodder and food crop. In the present study, native lupin flour (LF), lupin protein concentrate (LPC), and lupin protein isolate (LPI) were combined (70% LPI:LPC blend ratios [30:70, 50:50, and 70:30] and 30% LF constant fraction), extruded at high moisture (45-55%), and shaped with a long cooling die (800 mm) to obtain texturized meat analogues (TMAs) with fibrous structures. The characteristics of TMAs (e.g., hardness, water hydration capacity) depended heavily on water content, blend ratios (LPI:LPC), and to a lesser extent, the long cooling die temperature. Color changes (i.e., L*, b*) were mostly attributed to variations in blend ratios (LPI:LPC). Microstructure analysis showed that TMAs with higher water content (55%) were more likely to have thinner walls and smaller void thickness. Fluorescence imagery revealed that TMAs with lower LPI content presented more homogeneous structures. These findings show that reasonable amounts (30% d.m.) of native lupin flour can be incorporated into meat analogues by maintaining a sufficiently high protein content (>50% d.m.) to trigger the formation of fibrous structures.
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Affiliation(s)
- J.M. Ramos-Diaz
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014, Helsinki, Finland
- Natural Resources Institute Finland, Myllytie 1, FI-31600, Jokioinen, Finland
| | - S. Oksanen
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014, Helsinki, Finland
| | - K. Kantanen
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014, Helsinki, Finland
| | - J.M. Edelmann
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014, Helsinki, Finland
| | - H. Suhonen
- Department of Physics, University of Helsinki, Gustaf Hällströmin katu 2, FI-00014, Helsinki, Finland
| | - T. Sontag-Strohm
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014, Helsinki, Finland
| | - V. Piironen
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014, Helsinki, Finland
| | - K. Jouppila
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014, Helsinki, Finland
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2
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Arora S, Kataria P, Nautiyal M, Tuteja I, Sharma V, Ahmad F, Haque S, Shahwan M, Capanoglu E, Vashishth R, Gupta AK. Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat. ACS OMEGA 2023; 8:23305-23319. [PMID: 37426217 PMCID: PMC10323939 DOI: 10.1021/acsomega.3c01373] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Accepted: 05/31/2023] [Indexed: 07/11/2023]
Abstract
Animal proteins from meat and goods derived from meat have recently been one of the primary concerns in the quest for sustainable food production. According to this perspective, there are exciting opportunities to reformulate more sustainably produced meat products that may also have health benefits by partially replacing meat with nonmeat substances high in protein. Considering these pre-existing conditions, this review critically summarizes recent findings on extenders from a variety of sources, including pulses, plant-based ingredients, plant byproducts, and unconventional sources. It views these findings as a valuable opportunity to improve the technological profile and functional quality of meat, with a focus on their ability to affect the sustainability of meat products. As a result, meat substitutes like plant-based meat analogues (PBMAs), meat made from fungi, and cultured meat are being offered to encourage sustainability.
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Affiliation(s)
- Shubhangi Arora
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Bell Road, Clement Town
Dehradun, 248002 Uttrakhand, India
| | - Priyanka Kataria
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Bell Road, Clement Town
Dehradun, 248002 Uttrakhand, India
| | - Mansi Nautiyal
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Bell Road, Clement Town
Dehradun, 248002 Uttrakhand, India
| | - Ishika Tuteja
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Bell Road, Clement Town
Dehradun, 248002 Uttrakhand, India
| | - Vaishnavi Sharma
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Bell Road, Clement Town
Dehradun, 248002 Uttrakhand, India
| | - Faraz Ahmad
- Department
of Biotechnology, School of Bio Science and Technology (SBST), Vellore Institute of Technology, Vellore 632014, India
| | - Shafiul Haque
- Research
and Scientific Studies Unit, College of Nursing and Allied Health
Sciences, Jazan University, Jazan 45142, Saudi Arabia
- Centre
of Medical and Bio-Allied Health Sciences Research, Ajman University, Ajman, United Arab Emirates
- Gilbert
and Rose-Marie Chagoury School of Medicine, Lebanese American University, Beirut, Lebanon
| | - Moyad Shahwan
- Centre
of Medical and Bio-Allied Health Sciences Research, Ajman University, Ajman, United Arab Emirates
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Rahul Vashishth
- Department
of Biosciences, School of Bio Science and Technology (SBST), Vellore Institute of Technology, Vellore 632014, India
| | - Arun Kumar Gupta
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Bell Road, Clement Town
Dehradun, 248002 Uttrakhand, India
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3
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Högg E, Rauh C. Towards a Better Understanding of Texturization during High-Moisture Extrusion (HME)-Part II: Characterization of Thermophysical Properties of High-Moisture Meat Analogues. Foods 2023; 12:2283. [PMID: 37372494 DOI: 10.3390/foods12122283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/12/2023] [Accepted: 05/25/2023] [Indexed: 06/29/2023] Open
Abstract
It is crucial to determine the thermophysical properties of high-moisture extruded samples (HMESs) to properly understand the texturization process of high-moisture extrusion (HME), especially when the primary objective is the production of high-moisture meat analogues (HMMAs). Therefore, the study's aim was to determine thermophysical properties of high-moisture extruded samples made from soy protein concentrate (SPC ALPHA® 8 IP). Thermophysical properties such as the specific heat capacity and the apparent density were experimentally determined and further investigated to obtain simple prediction models. These models were compared to non-HME-based literature models, which were derived from high-moisture foods, such as soy-based and meat products (including fish). Furthermore, thermal conductivity and thermal diffusivity were calculated based on generic equations and literature models and showed a significant mutual influence. The combination of the experimental data and the applied simple prediction models resulted in a satisfying mathematical description of the thermophysical properties of the HME samples. The application of data-driven thermophysical property models could contribute to understanding the texturization effect during HME. Further, the gained knowledge could be applied for further understanding in related research, e.g., with numerical simulation studies of the HME process.
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Affiliation(s)
- Elisabeth Högg
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, 14195 Berlin, Germany
| | - Cornelia Rauh
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, 14195 Berlin, Germany
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4
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Lyu JS, Lee JS, Chae TY, Yoon CS, Han J. Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion. Food Sci Biotechnol 2023; 32:659-669. [PMID: 37009040 PMCID: PMC10050532 DOI: 10.1007/s10068-022-01207-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 10/27/2022] [Accepted: 11/08/2022] [Indexed: 12/04/2022] Open
Abstract
In this study, textured vegetable protein (TVP) based on soy protein isolate, wheat gluten, and corn starch was prepared at a 5:3:2 (w/w) ratio using a low-moisture extrusion process. To evaluate the effects of extrusion parameters, die temperature and screw rotation speed, on the properties of TVP, these two parameters were manipulated at a constant barrel temperature and moisture content. The results indicated that increasing the die temperature increased the expansion ratio while decreasing the density of the extrudates. Simultaneously, increasing the screw rotation speed clearly increased the specific mechanical energy of the TVP. Furthermore, mathematical modelling suggested that the expansion ratio increases exponentially to the die temperature. However, extreme process conditions bring about a decrease in water absorption capacity and expansion ratio, as well as undesirable texture and microstructure. The results suggested that the properties of SPI-based TVP are directly influenced by the extrusion process parameters, screw speed and die temperature. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01207-8.
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Affiliation(s)
- Ji Sou Lyu
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Jung-Soo Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Tae Young Chae
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Chan Suk Yoon
- Chief of R&D Center, EverChemTech, Co., Ltd., Hwaseong, 18543 Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 136-701 Republic of Korea
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5
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Zhang X, Zhao Y, Zhao X, Sun P, Zhao D, Jiang L, Sui X. The texture of plant protein-based meat analogs by high moisture extrusion: A review. J Texture Stud 2022. [PMID: 35580199 DOI: 10.1111/jtxs.12697] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 04/19/2022] [Accepted: 05/14/2022] [Indexed: 11/28/2022]
Abstract
Meat analogs produced by high moisture extrusion (HME) are considered to be one of the products that have great potential for replacing real meat. The key issue as a meat analog is whether the texture can meet the standards of real meat. Nowadays, there have been some advances in the textural characterization of meat analogs, which are discussed in detail in this review. Firstly, this review describes the current characterizations of meat analogs in terms of fiber structure, hardness, springiness, tensile resistant force and sensory evaluation. Then, methods for analyzing the texture of meat analogs, such as texture analyzer, microstructure-based methods and other methods for characterizing fiber structure, are summarized. In addition, these characterizations are discussed in relation to the factors that influence the texture of meat analogs during HME. Finally, we propose priorities and some promising methods for future meat analogs conformation studies.
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Affiliation(s)
- Xin Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yu Zhao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaohui Zhao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Pin Sun
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Dongshun Zhao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin, China
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6
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Bakhsh A, Lee EY, Ncho CM, Kim CJ, Son YM, Hwang YH, Joo ST. Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review. Foods 2022; 11:1242. [PMID: 35563965 PMCID: PMC9100116 DOI: 10.3390/foods11091242] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 04/19/2022] [Accepted: 04/22/2022] [Indexed: 11/27/2022] Open
Abstract
Meat analogs produced through extruded products, such as texture vegetable protein (TVP) with the addition of various plant-based ingredients are considered the products that have great potential for replacing real meat. This systematic review was conducted to summarize the evidence of the incorporation of TVP on the quality characteristics of meat analogs. Extensive literature exploration was conducted up to March 2022 for retrieving studies on the current topic in both PubMed and Scopus databases. A total of 28 articles published from 2001 to 2022 were included in the data set based on specific inclusion criteria. It appears that soy protein is by far the most used extender in meat analogs due to its low cost, availability, and several beneficial health aspects. In addition, the studies included in this review were mainly conducted in countries, such as Korea, the USA, and China. Regarding quality characteristics, textural parameters were the most assessed in the studies followed by physicochemical properties, and sensory and taste attributes. Other aspects, such as the development of TVP, the difference in quality characteristics of texturized proteins, and the usage of binding agents in various meat analogs formulations are also highlighted in detail.
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Affiliation(s)
- Allah Bakhsh
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
| | - Chris Major Ncho
- Department of Animal Science, Gyeongsang National University, Jinju 52852, Korea;
| | - Chan-Jin Kim
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
| | - Yu-Min Son
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea;
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea;
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7
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Kaleda A, Talvistu K, Vaikma H, Tammik ML, Rosenvald S, Vilu R. Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100092] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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8
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Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09692-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Cho SY, Ryu GH. Effects of mealworm larva composition and selected process parameters on the physicochemical properties of extruded meat analog. Food Sci Nutr 2021; 9:4408-4419. [PMID: 34401089 PMCID: PMC8358385 DOI: 10.1002/fsn3.2414] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 04/07/2021] [Accepted: 04/25/2021] [Indexed: 12/11/2022] Open
Abstract
Mealworm larva (Tenebrio molitor), the most promising edible insect species with low cost and less environmental pollution, can fulfill the flavor and nutrition which are deficient in soy-based meat analog. Consumers who might have the sensitivity and reluctance to the intact form of edible insect could be offered the high-quality extruded meat analog. Therefore, this study aimed to investigate the effects of different mealworm larva contents and extrusion process parameters using twin-screw extruder on the physicochemical properties of the extruded meat analog. Mealworm larva was added to the base formulation at the rate of 0, 15, and 30%. Extrusion process parameters were varied as die temperature (140°C and 150°C) and moisture content (40% and 50%). The integrity index, texture profile analysis, and oxidation activity (TBARS) of extruded meat analog decreased with increase in mealworm larva content. However, water holding capacity, nitrogen solubility index, protein digestibility, and DPPH radical scavenging activity significantly increased (p < .05) as the mealworm content increased. Lower die temperature and higher moisture content enhanced the textural properties, but reduced nitrogen solubility index and protein digestibility. At higher die temperature, DPPH activity increased but TBARS showed the opposite result. After extrusion cooking, the total amino acid levels of extruded meat analog were 585.21 g/kg in 30% mealworm larva content that level was lower than 591.43 g/kg in raw mixture while the sulfur-containing amino acids and glutamic acid were higher than that of raw mixture. In conclusion, addition of mealworm larva could improve the nutritional value, antioxidant functionality, and taste of extruded meat analog under controlled extrusion process conditions.
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Affiliation(s)
- Sun Young Cho
- Department of Food Science and TechnologyFood and Feed Extrusion Research CenterKongju National UniversityYesanKorea
| | - Gi Hyung Ryu
- Department of Food Science and TechnologyFood and Feed Extrusion Research CenterKongju National UniversityYesanKorea
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10
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Singh M, Trivedi N, Enamala MK, Kuppam C, Parikh P, Nikolova MP, Chavali M. Plant-based meat analogue (PBMA) as a sustainable food: a concise review. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03810-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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11
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Beniwal AS, Singh J, Kaur L, Hardacre A, Singh H. Meat analogs: Protein restructuring during thermomechanical processing. Compr Rev Food Sci Food Saf 2021; 20:1221-1249. [PMID: 33590609 DOI: 10.1111/1541-4337.12721] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 12/21/2020] [Accepted: 01/15/2021] [Indexed: 12/15/2022]
Abstract
Increasing awareness of inefficient meat production and its future impact on global food security has led the food industry to look for a sustainable approach. Meat products have superior sensorial perception, because of their molecular composition and fibrous structure. Current understanding in the science of food structuring has enabled the utilization of alternative or nonmeat protein ingredients to create novel structured matrices that could resemble the textural functionality of real meat. The physicochemical and structural changes that occur in concentrated protein systems during thermomechanical processing lead to the creation of a fibrous or layered meat-like texture. Phase transitions in concentrated protein systems during protein-protein, protein-polysaccharide, protein-lipid, and protein-water interactions significantly influence the texture and the overall sensory quality of meat analogs. This review summarizes the roles of raw materials (moisture, protein type and concentration, lipids, polysaccharides, and air) and processing parameters (temperature, pH, and shear) in modulating the behavior of the protein phase during the restructuring process (structure-function-process relationship). The big challenge for the food industry is to manufacture concept-based (such as beef-like, chicken-like, etc.) meat analogs with controlled structural attributes. This information will be useful in developing superior meat analogs that fulfill consumer expectations when replacing meat in their diet.
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Affiliation(s)
- Akashdeep Singh Beniwal
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Jaspreet Singh
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Allan Hardacre
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
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12
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Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate–Agave tequilana Fiber. FOOD BIOPROCESS TECH 2009. [DOI: 10.1007/s11947-009-0223-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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13
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WALSH MARIEK, NAM SEUNGHEE, PETTEE BRIANC, CARPENTER CHARLESE. CHARACTERIZATION OF TEXTURED WHEY PROTEIN PRODUCED AT VARYING PROTEIN CONCENTRATIONS. J FOOD PROCESS PRES 2008. [DOI: 10.1111/j.1745-4549.2008.00194.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Advances in structure formation of anisotropic protein-rich foods through novel processing concepts. Trends Food Sci Technol 2007. [DOI: 10.1016/j.tifs.2007.05.002] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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