Effects of Extrusion on Protein Textures of Hydrolysed Rice and Pea Isolates

The structure and texture of plant proteins play a key role in determining their functionality and use in plant-based meat analogues. Extrusion is an effective technology for developing textures through protein denaturation and alignment, so controlling parameters such as die size is essential, as it determines the pressure, flow and final structure of the product. Conventional meat production faces environmental challenges such as deforestation, green- house gas emissions, and high resource...