ArticleCurrent research in food science2026
Underpinning hierarchical anisotropic structure formation in soy protein high-moisture extrudates by Magnetic Resonance Imaging.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Plant-based meat alternatives are fibrous anisotropic food protein products that mimic the texture and palatability of animal-based foods. The main industrially scalable production technique for manufacturing such structured protein materials is high-moisture extrusion, which involves the thermo-mechanical processing, and subsequent cooling, of a hot protein melt in the presence of shear and temperature gradients. Yet, the complex mechanisms governing fibrous structure formation in plant-protein extrudates are poorly characterised, in turn limiting the rational design and optimisation of the extrusion process. In the present work, we aimed at characterising the hierarchical nature of anisotropic structures in pH-shifted high-moisture extrudates of soy protein concentrate (SPC) by Magnetic Resonance Imaging (MRI).
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