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High-moisture extrusion of hempseed and oat press cakes for formation of soy-protein-containing fibrous meat analogs: Textural and physicochemical properties

Erika Keiko Martinez Vargas, Alvija Šalaševičienė, José Martín Ramos-Díaz, Asmo Kemppinen, Kirsi Jouppila, Per Ertbjerg

2025Innovative Food Science & Emerging Technologies7 citationsDOI

Topics & Concepts

Soy proteinExtrusionFood scienceChemistryMoistureMaterials scienceComposite materialOrganic chemistryFood Industry and Aquatic BiologyMeat and Animal Product QualityFood composition and properties
High-moisture extrusion of hempseed and oat press cakes for formation of soy-protein-containing fibrous meat analogs: Textural and physicochemical properties | Litcius