ArticleCurrent research in food science2023
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed.
- In Vitro Digestibility and Structural Evaluation of Pea Protein-Based Emulsion-Filled Gels Designed for Dysphagia-Friendly Nutrition.Gels (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
- Optimization of Lentils, Peas, and Beans-based Vegetable Burger Formulation Using D-optimal Mixture Design.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Effects of screw configuration and interfacial properties on oil incorporation in high moisture extrusion.Current research in food science · 2025Article
- Toward Diverse Plant Proteins for Food Innovation.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2024Review
- Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction.Current research in food science · 2024Article
- 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
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5 authors.
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Abstract
A closed cavity rheometer was used to study the rheology of dry-fractionated mung bean protein -DFMB- (55% protein d.m.). Then, the high-moisture extrusion cooking at 40% and 50% moisture contents and different temperatures (115, 125, 135 and 145 °C) was performed, investigating the impact on structural, textural, and rheological properties of extrudates. When subjected to a temperature ramp (40-170 °C), DFMB showed an increase of G* from 70 °C, as a consequence of starch gelatinization and protein gelation. The peak, indicating the end of aggregation reactions, was at 105 °C and 110 °C for DFMB at 50% and 40% moisture content, respectively. The time sweep analysis described the protein behavior in no-shear/shear conditions, highlighting a more pronounced effect of the temperatures compared to moisture content. During the extrusion cooking, the temperature increase led to a decrease of pressure, indicating a reduction of the melt viscosity. The microstructure of the extrudates showed a more pronounced anisotropic profile when higher temperatures were applied. Hardness, chewiness, and cohesion were directly correlated with the temperature, which also affected the rheological properties of extrudates. A combination of textural and rheological analyses can offer a clear overview of the structural characteristics of meat analogues.
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