Article title: “Insights into characterizing and producing anisotropic food structures”
Authors: Dominic Oppen, Lutz Grossmann and Jochen Weiss
Journal: Critical Reviews in Food Science and Nutrition
DOI: https://doi.org/10.1080/10408398.2022.2113365
When this article was published online, have been typeset incorrectly.
Figure 8. Possible state diagram of a globular protein. The protein can possess different states depending on temperature and concentration. The green line indicates a possible pasta-filata process, while the red line indicates the proposed phase separation during an extrusion process in a cooling die. Modified from (Mcmanus et al. 2016; Stradner and Schurtenberger 2020).
Figure 9. Phase transitions in foods can be described with the Gibbs energy as a function of temperature and the slope equals the negative entropy. Shown here is a single compound system at constant pressure. At the crossover point, the system spontaneously undergoes a phase transition to the lower Gibbs energy. Two possible phase transitions are indicated for an extrusion process with low and high moisture extrusion. It has to be noted that these are multiphase systems.
Now, these have been corrected and republished online.