Extruded meat substitutes, due to their high protein content, meat-like
texture and meat processing compatibility, are very popular as the main
ingredient of plant-based burger patties. The extrusion of plant-based
proteins can be performed by two technologies: high moisture extrudates
([HME]{.caps}) and low moisture texturized vegetable proteins
([TVP]{.caps}). The largest difference between the technologies relates
to the moisture content prevailing inside the extrusion barrel. The
extrusion …
