On the importance of cooling in structuring processes for meat analogues

High moisture extrusion (HME) is a common method to produce meat analogues. This process requires cooling of the product in the die and is associated with a high mechanical energy input. Here, we use high-temperature shear cell (HTSC) technology to better understand the importance of cooling while shearing for the formation of fibrous products upon thermomechanical processing. The maximal rotational speed for fibrous structure formation from a pea protein isolate-wheat gluten (PPI-WG) blend was found to be the same (