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Sponsored AI AM CLAUDE, A Beginner's Guide: Learn the basics of working with AI AI AM CLAUDE, A Beginner's Guide: Learn the basics of working with AI

Author

D. Jung

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Open access Aug 2026

Effects of Extrusion Process Variables on the Physicochemical and Textural Properties of Isolated Rice Protein-Enhanced Low-Moisture Meat Analogs

In this study, the physicochemical and textural properties of isolated rice protein-enhanced low-moisture meat analogs (IRPE-LMMAs) were systematically evaluated in relation to key extrusion variables. A dry blend containing 10% isolated rice protein was processed by low-moisture extrusion cooking, and moisture content...

Yu Zhang, Joo-Won Kim, Hyerim Jeon et al. · 0 citations
Open access Aug 2026

Characterization of Fibrous Protein Gel Network Properties in Brewer’s Yeast-Enhanced Meat Analogs Produced by High-Moisture Extrusion

The development of structured protein gel matrices with meat-like fibrous properties is a key challenge in the design of high-moisture meat analogs (HMMA). This study incorporated brewer’s yeast into a soy protein-wheat gluten-corn starch matrix and evaluated the stage-specific effects of moisture content (MC), barrel...

Yu Zhang, Yung-Hee Jeon, Ayeon Han et al. · 0 citations

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