Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation

Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation

Amid growing global concerns about environmental sustainability and food security, plant-based meat substitutes have emerged as a promising alternative to conventional meat. However, current formulations, especially those based on soy protein isolate (SPI) often fail to replicate the desired texture...

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Bibliographic Details
Main Authors: Shikang Tang, Yidian Li, Xuejiao Wang, Linyan Zhou, Zhijia Liu, Lianzhou Jiang, Chaofan Guo, Junjie Yi
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
whole yeast powder
soya protein
high-moisture extrusion
artificial meat
textural properties
Online Access:https://www.mdpi.com/2304-8158/14/14/2479
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https://www.mdpi.com/2304-8158/14/14/2479

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