High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics

Akdogan, 1999, High moisture food extrusion, Int. J. Food Sci. Technol., 195, 10.1046/j.1365-2621.1999.00256.x

Arêas, 1992, Extrusion of food proteins, Crit. Rev. Food Sci. Nutr., 32, 365, 10.1080/10408399209527604

Asgar, 2010, Nonmeat protein alternatives as meat extenders and meat analogs, Compr. Rev. Food Sci. Food Saf., 9, 513, 10.1111/j.1541-4337.2010.00124.x

Attenburrow, 1990, Rheological properties of wheat gluten, J. Cereal Sci., 12, 1, 10.1016/S0733-5210(09)80152-5

Boland, 2013, The future supply of animal-derived protein for human consumption, Trends Food Sci. Technol., 29, 62, 10.1016/j.tifs.2012.07.002

Bourne, 2002

Cheftel, 1992, New protein texturization processes by extrusion cooking at high moisture levels, Food Rev. Int., 8, 235, 10.1080/87559129209540940

Chen, 2010, System parameters and product properties response of soybean protein extruded at wide moisture range, J. Food Eng., 96, 208, 10.1016/j.jfoodeng.2009.07.014

Chen, 2011, Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content, LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.), 44, 957, 10.1016/j.lwt.2010.12.008

Cuq, 2000, Study of the temperature effect on the formation of wheat gluten network:  Influence on mechanical properties and protein solubility, J. Agric. Food Chem., 48, 2954, 10.1021/jf991339b

Dekkers, 2016, Shear-induced fibrous structure formation from a pectin/SPI blend, Innov. Food Sci. Emerg. Technol., 36, 193, 10.1016/j.ifset.2016.07.003

Dekkers, 2018, Understanding fiber formation in a concentrated soy protein isolate - pectin blend, J. Food Eng., 222, 84, 10.1016/j.jfoodeng.2017.11.014

Delcour, 2012, Wheat gluten functionality as a quality determinant in cereal-based food products, Annu. Rev. Food Sci. Technol., 3, 469, 10.1146/annurev-food-022811-101303

Elzerman, 2011, Consumer acceptance and appropriateness of meat substitutes in a meal context, Food Qual. Prefer., 22, 233, 10.1016/j.foodqual.2010.10.006

Elzerman, 2013, Exploring meat substitutes: consumer experiences and contextual factors, Br. Food J., 115, 700, 10.1108/00070701311331490

Emin, 2016, A mechanistic approach to analyze extrusion processing of biopolymers by numerical, rheological, and optical methods, Trends Food Sci. Technol., 1

Emin, 2016, Measurement of the true melt temperature in a twin-screw extrusion processing of starch based matrices via infrared sensor, J. Food Eng., 170, 119, 10.1016/j.jfoodeng.2015.09.018

Emin, 2017, Analysis of the reaction behavior of highly concentrated plant proteins in extrusion-like conditions, Innov. Food Sci. Emerg. Technol., 15, 10.1016/j.ifset.2017.09.013

Fang, 2013, Effects of specific mechanical energy on soy protein aggregation during extrusion process studied by size exclusion chromatography coupled with multi-angle laser light scattering, J. Food Eng., 115, 220, 10.1016/j.jfoodeng.2012.10.017

Fang, 2014, Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking, J. Food Eng., 121, 32, 10.1016/j.jfoodeng.2013.08.002

Figura, 2007

Ganjyal, 2002, A review on residence time distribution (RTD) in food extruders and study on the potential of neural networks in RTD modeling, J. Food Sci., 67, 1996, 10.1111/j.1365-2621.2002.tb09491.x

Grabowska, 2014, Shear structuring as a new method to make anisotropic structures from soy–gluten blends, Food Res. Int., 64, 743, 10.1016/j.foodres.2014.08.010

Grabowska, 2016, Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate, J. Food Eng., 188, 77, 10.1016/j.jfoodeng.2016.05.010

Habeych, 2008, Starch–zein blends formed by shear flow, Chem. Eng. Sci., 63, 5229, 10.1016/j.ces.2008.07.008

Hoek, 2011, Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance, Appetite, 56, 662, 10.1016/j.appet.2011.02.001

Kokini, 1994, The development of state diagrams for cereal proteins, Trends Food Sci. Technol., 5, 281, 10.1016/0924-2244(94)90136-8

Kumar, 2011, Product profile comparison of analogue meat nuggets versus chicken nuggets, Fleischwirtschaft Int., 1, 72

Kumar, 2017, Meat analogues: health promising sustainable meat substitutes, Crit. Rev. Food Sci. Nutr., 57, 923, 10.1080/10408398.2014.939739

Lagrain, 2008, Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment, Food Chem., 107, 753, 10.1016/j.foodchem.2007.08.082

Langstraat, 2015, Controlling wheat gluten cross-linking for high temperature processing, Ind. Crops Prod., 72, 119, 10.1016/j.indcrop.2014.11.058

Li, 1996, Effect of extrusion temperature on solubility and molecular weight distribution of wheat flour proteins, J. Agric. Food Chem., 44, 763, 10.1021/jf950582h

Li, 2018, Effects of alkali on protein polymerization and textural characteristics of textured wheat protein, Food Chem., 239, 579

Lin, 2000, Texture and chemical characteristics of soy protein meat analog extruded at high moisture, J. Food Sci., 65, 264, 10.1111/j.1365-2621.2000.tb15991.x

Liu, 2007, Protein–protein interactions in high moisture-extruded meat analogs and heat-induced soy protein gels, J. Am. Oil Chem. Soc., 84, 741, 10.1007/s11746-007-1095-8

Meuser, 1984, Systems analytical model for the extrusion of starches, 175

Noguchi, 1989, Extrusion cooking of high-moisture protein food, 343

Osen, 2014, High moisture extrusion cooking of pea protein isolates: raw material characteristics, extruder responses, and texture properties, J. Food Eng., 127, 67, 10.1016/j.jfoodeng.2013.11.023

Osen, 2015, Effect of high moisture extrusion cooking on protein–protein interactions of pea (Pisum sativum L.) protein isolates, Int. J. Food Sci. Technol., 50, 1390, 10.1111/ijfs.12783

Pietsch, 2017, Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products, J. Food Eng., 198, 28, 10.1016/j.jfoodeng.2016.10.027

Pommet, 2004, Aggregation and degradation of plasticized wheat gluten during thermo-mechanical treatments, as monitored by rheological and biochemical changes, Polymer, 45, 6853, 10.1016/j.polymer.2004.07.076

Post, 2012, Cultured meat from stem cells: challenges and prospects, Meat Sci., 92, 297, 10.1016/j.meatsci.2012.04.008

Prudêncio-Ferreira, 1993, Protein-protein interactions in the extrusion of soya at various temperatures and moisture contents, J. Food Sci., 58, 378, 10.1111/j.1365-2621.1993.tb04279.x

Redl, 2003, Heat and shear mediated polymerisation of plasticized wheat gluten protein upon mixing, J. Cereal Sci., 38, 105, 10.1016/S0733-5210(03)00003-1

Singh, 2004, Changes in proteins induced by heating gluten dispersions at high temperature, J. Cereal Sci., 39, 297, 10.1016/j.jcs.2003.11.004

Strecker, 1995, Polymerization and mechanical degradation kinetics of gluten and glutenin at extruder melt‐section temperatures and shear rates, J. Food Sci., 60, 532, 10.1111/j.1365-2621.1995.tb09820.x

Tolstoguzov, 1993, Thermoplastic extrusion—the mechanism of the formation of extrudate structure and properties, J. Am. Oil Chem. Soc., 70, 417, 10.1007/BF02552717

van Vliet, 1996, Large deformation and fracture behaviour of gels, Curr. Opin. Colloid Interface Sci., 1, 740, 10.1016/S1359-0294(96)80075-6

Wang, 2017, Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives, J. Sci. Food Agric., 97, 5131, 10.1002/jsfa.8392