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Food Reviews International Volume 39, 2023 - Issue 8
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Review

High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review

Zuoyong Zhanga School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR ChinaView further author information
,
Luji Zhangb College of Food Science, Northeast Agricultural University, Heilongjiang, Harbin, PR ChinaView further author information
,
Shudong Hea School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-1155-4928View further author information
ORCID Icon,
Xingjiang Lia School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR ChinaView further author information
,
Risheng Jina School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR ChinaView further author information
,
Qian Liub College of Food Science, Northeast Agricultural University, Heilongjiang, Harbin, PR ChinaView further author information
,
Shuguang Chenc PFI Foods Co., Ltd., Shucheng, Anhui, PR ChinaView further author information
&
Hanju Suna School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR ChinaCorrespondence[email protected]
View further author information
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Pages 4873-4908 | Published online: 07 Feb 2022

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Andriana E. Lazou. (2022) Food extrusion: An advanced process for innovation and novel product development. Critical Reviews in Food Science and Nutrition 0:0, pages 1-29.
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Yu Zhao, Xiaohui Zhao, Ping Sun, Dongshun Zhao, Wei Dou, Xin Zhang, Lianzhou Jiang & Xiaonan Sui. (2022) Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs. Journal of Texture Studies 54:3, pages 410-419.
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Xin Zhang, Yu Zhao, Xiaohui Zhao, Ping Sun, Dongshun Zhao, Lianzhou Jiang & Xiaonan Sui. (2022) The texture of plant protein‐based meat analogs by high moisture extrusion: A review. Journal of Texture Studies 54:3, pages 351-364.
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Xiaoyu Lyu, Danyang Ying, Pangzhen Zhang & Zhongxiang Fang. (2023) Effect of Whole Tomato Powder or Tomato Peel Powder Incorporation on the Color, Nutritional, and Textural Properties of Extruded High Moisture Meat Analogues. Food and Bioprocess Technology.
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Lingyu Yang, Tianyu Zhang, He Li, Tianpeng Chen & Xinqi Liu. (2023) Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing. Foods 12:5, pages 923.
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Fengqiujie Wang, Yang Gao, Xuelian Gu, Binyu Luan, Ying Zhu, Yuyang Huang & Xiuqing Zhu. (2023) High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure. Frontiers in Nutrition 9.
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Nicola Gasparre, Marco van den Berg, Filip Oosterlinck & Arjen Sein. (2022) High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement. Molecules 27:18, pages 5855.
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Di Zhao, Lu Huang, He Li, Yuqing Ren, Jinnuo Cao, Tianyu Zhang & Xinqi Liu. (2022) Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components. Foods 11:15, pages 2202.
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Hiroyuki Yano & Wei Fu. (2022) Effective Use of Plant Proteins for the Development of “New” Foods. Foods 11:9, pages 1185.
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Bo Lyu, Jiaxin Li, Xiangze Meng, Hongling Fu, Wei Wang, Lei Ji, Yi Wang, Zengwang Guo & Hansong Yu. (2022) The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives. Foods 11:8, pages 1112.
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