ArticleFoods (Basel, Switzerland)2023
Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 34 citations in OpenAlex.
- Fibrous structuring and physicochemical properties of high-moisture meat analogues formulated with defatted edible insect proteins: Effects of species and inclusion level.Food chemistry: X · 2026Article
- Effect of the Ratio of Soy, Pea, and Wheat Proteins on the Sensory and Textural Properties of a Minced Plant-Based Meat Analogue for Patty Applications.Foods (Basel, Switzerland) · 2026Article
- Article
- Effect of Farming System on Grain Composition and Immunogenic Potential of Ancient and Modern Durum Wheat Varieties.Foods (Basel, Switzerland) · 2026Article
- Structural, Textural, and Functional Properties of Plant-Based Meat Analogs Prepared by High-Moisture Extrusion of Soy-Wheat-Mung Bean Multi-Protein System.Foods (Basel, Switzerland) · 2026Article
- 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
- Plant-Based Burgers Commercialized in the Spanish Market: Ingredients and Nutritional Assessment Based on Their Labels.Foods (Basel, Switzerland) · 2025Article
- Effects of Cassava and Modified Starch on the Structural and Functional Characteristics of Peanut Protein-Based Meat Analogs.Foods (Basel, Switzerland) · 2025Article
- Delving into textural, rheological, digestion, and microstructural properties of mung bean and chickpea-based sausages as a function of gluten.Food chemistry: X · 2025Article
- Physicochemical characteristics of cost-effective and high-quality plant-based meat analogues prepared from soybean meal and soybean powder.Food chemistry: X · 2025Article
- Exploring Sustainable Future Protein Sources.Food science of animal resources · 2025Review
- Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG).Food chemistry: X · 2024Article
- Assessment of Peanut Protein Powder Quality by Near-Infrared Spectroscopy and Generalized Regression Neural Network-Based Approach.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
Wheat gluten (WG) and peanut protein powder (PPP) mixtures were extruded at high moisture to investigate the potential application of this mixture in meat analog production. Multiple factors, including the water absorption index (WAI), water solubility index (WSI), rheological properties of the mixed raw materials, die pressure, torque and specific mechanical energy (SME) during high moisture extrusion, texture properties, color, water distribution, and water activity of extrudates were analyzed to determine the relationships among the raw material characteristics, extruder response parameters, and extrudate quality. At a WG ratio of 50%, the extrudates have the lowest hardness (2.76 kg), the highest springiness (0.95), and a fibrous degree of up to 1.75. The addition of WG caused a significant rightward shift in the relaxation time of hydrogen protons in the extrudates, representing increased water mobility and water activity. A ratio of 50:50 gave the smallest total color difference (Δ
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