Proteins Working-Up By Texturising TRIZ Cases

See how vacuum tumbler steam injection and dynamic pressure control enhance flavor absorption a

See how a continuous loop die channel with transition zones provides uniform shear to form para

See how a continuous loop die channel with segmented geometry and optimized length-to-gap ratio

A starch coating plus controlled drying and aqueous injection gives plant-protein extrudates a crispy surface while preserving juicy, tender texture.

High-moisture extrusion and post-extrusion water infusion create plant protein with adjustable fibrosity, tenderness, and meat-like bite.

Precise subzero homogenization of methylcellulose and pea protein phases improves vegan meat texture and meat-like mouthfeel.

A methylcellulose and dietary fiber binder disperses without strong shearing, improving texture and heating yield in vegan meat-like foods.

A temperature-controlled conduit sterilizes extruded food before low-oxygen filling, reducing thermal history, flavor loss, and mold risk.

Dry extrusion of pea protein with high amylose starch lowers water holding capacity while preserving density and firmness for food processing.

Controlled heating of cereal bran creates roast aroma compounds while keeping PAH and acrylamide below 300 ppb for compliant flavoring use.

Heating sugar beet material to at least 85°C transforms pulp into a high-water-holding food ingredient that can absorb at least 14 times its dry weight.

Dual-temperature extrusion injects one foodstuff into another to form vegetarian bacon with a realistic marbled texture and appearance.

Protein deamidase treatment improves plant protein digestibility by increasing essential and branched amino acid release and bioavailability.

Hydrothermal or extrusion cooking turns destarched oats into fibrous or crispy plant-based foods with lower carbohydrate content and better cooking versatility.

Segmented heating and controlled cooling form a stable, uniform fibrous meat analogue while limiting high-temperature damage to palatability.

A rotatable inner member and cooled annular channel create adjustable shear for compact, reproducible fibration of protein- and water-rich extrudates.

Controlling free fatty acids and phospholipids enables stable extrusion of fibrous plant protein while suppressing unpleasant odor.

Lecithin and acidulant trigger early gel formation in plant protein dough, reducing extrusion variability and producing lighter, more stable crisps.

A three-protein mix with hydration, extrusion, and drying creates plant-based snack sticks with meat-like texture while preventing casing delamination.

Centrifugal spinning forms oil-encapsulating protein nanofibers that better mimic whole-muscle meat texture, color, and nutrition.

Gap processing between moving surfaces separates textured vegetable protein into longer fibers, improving food texture without blade cutting.

Monovalent cation salts help pea protein fibers defibrate without excessive shortening, improving texture, aspect ratio, and odor control.

Combining irreversible and reversible gel-forming polysaccharides with a gelation retardant preserves shape and meat-like texture after cooking.

Surface fat portions sized and distributed to mimic raw meat help plant-based chunks achieve more realistic appearance and texture.

Cranberry seed powder gives plant-based meat a pink-to-brown cooking color change while boosting protein without harming taste or texture.

Crosslinked plant peptides, heme protein, and sugar improve the flavor and texture gap that limits plant-based meat substitutes.

Resilient seals and spacer rings close barrel gaps to stabilize clean-meat extrusion and reduce leakage and contamination.

Marker-assisted breeding combines QTLs for higher pea protein, lower fat, and neutral taste, reducing off-flavors without added processing.