ReviewMolecules (Basel, Switzerland)2022
High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement.
Review in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Plant-protein non-dairy creamers: A comprehensive review of structural modifications and processing innovations for improved performance.Food chemistry: X · 2026Review
- Protein-Protein Interactions in Food Systems: Analytical Advances and Quality Implications.Foods (Basel, Switzerland) · 2026Review
- Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant Implications.Antioxidants (Basel, Switzerland) · 2026Review
- Incorporation of mushroom powder: enhancing structure and flavor in pea-mung bean composite protein.NPJ science of food · 2025Article
- Improving the Texturization of Pea Protein Through the Addition of a Mung Bean Protein Extract Solution and Optimizing the Moisture Content, Screw Speed, and Extrusion Temperature.Foods (Basel, Switzerland) · 2025Article
- Structure-Function Relationships in High-Moisture Meat Analogues: Effects of Soybean Residue (Okara) on Plant Protein-Starch Gels.Gels (Basel, Switzerland) · 2025Article
- Plant-Based Alternatives to Meat Products.Foods (Basel, Switzerland) · 2025Review
- Combination of Different Methods, Including Image Analysis, to Define the Fibrous Structure of High-Moisture Extrusion-Cooking Extrudates.Journal of texture studies · 2025Article
- A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring Technologies.Food science of animal resources · 2025Review
- An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product.Gels (Basel, Switzerland) · 2023Review
- Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies.Foods (Basel, Switzerland) · 2023Article
- Mathematical optimisation of extruded mixed plant protein-based meat analogues based on amino acid compositions.Current research in food science · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Nowadays, a growing offering of plant-based meat alternatives is available in the food market. Technologically, these products are produced through high-moisture shear technology. Process settings and material composition have a significant impact on the physicochemical characteristics of the final products. Throughout the process, the unfolded protein chains may be reduced, or associate in larger structures, creating rearrangement and cross-linking during the cooling stage. Generally, soy and pea proteins are the most used ingredients in plant-based meat analogues. Nevertheless, these proteins have shown poorer results with respect to the typical fibrousness and juiciness found in real meat. To address this limitation, wheat gluten is often incorporated into the formulations. This literature review highlights the key role of wheat gluten in creating products with higher anisotropy. The generation of new disulfide bonds after the addition of wheat gluten is critical to achieve the sought-after fibrous texture, whereas its incompatibility with the other protein phase present in the system is critical for the structuring process. However, allergenicity problems related to wheat gluten require alternatives, hence an evaluation of underutilized plant-based proteins has been carried out to identify those that potentially can imitate wheat gluten behavior during high-moisture shear processing.
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Registered trials
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