Changes in conformation and quality of vegetable protein during texturization process by extrusion

Texturized Vegetable Protein (TVP), as meat analogs, has garnered attention due to the nutritional advantages it offers over conventional animal proteins. During the extrusion process of TVP, under the comprehensive effects of temperature, shear force, and pressure, complex conformational changes and molecular interactions amongst protein, carbohydrate, lipid, and other components occur, all of which influence the quality of TVP. Control of the...