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Rheology and fibre formation in extruded meat analogues
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food. Chalmers University of Technology, Sweden.ORCID iD: 0000-0003-0310-4465
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0000-0002-1485-8193
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0009-0009-7392-0776
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2023 (English)In: Annual transactionsof the Nordic rheology society, Vol. 31, p. 45-Article in journal (Refereed) Published
Abstract [en]

lant proteins such as soy, pea and wheat gluten are known to form a fibrous structures resembling chicken meat when extruded at elevated temperature with subsequent active cooling. The current hypothesis on the mechanisms responsible for the fibre formation contribute to understanding but are not sufficient to describe the full picture and cannot be used to predict fibre formation ability of protein melts thus hampering the use of more sustainable protein ... interactions between protein chains or polymer crystallites. The aim of the present study to use rheological data of protein melts combined with simulation to elucidate the fibre formation mechanisms and this paper will show an example.

Place, publisher, year, edition, pages
2023. Vol. 31, p. 45-
National Category
Materials Engineering
Identifiers
URN: urn:nbn:se:ri:diva-70665OAI: oai:DiVA.org:ri-70665DiVA, id: diva2:1830471
Available from: 2024-01-23 Created: 2024-01-23 Last updated: 2024-03-03Bibliographically approved

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Stading, MatsKaunisto, ErikDahl, Leyla

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