High moisture extrusion technology assisted by enzymatic protein-protein crosslinking approach to improve the texture of plant-based meat analalogues

Currently plant-based meat industry heavily relies on using additives, including, flavourings, colouring, oil and binding & texturizing agents The binding & texturizing additives such as methylcellulose, gums (e.g. carrageenan, guar, gellan, xanthan, alginate) and fibres (e.g. pea, oat, bamboo) are to create the meat-like texture for cold…