Work

AI-Driven Optimization of Plant-Based Substitutes: Improving Texture Development of Pea-Protein-based Meat Analogues during Extrusion Processes

Year: 2026

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2026.113373

Authors: Glynis Zolk, Gabriela I. Saavedra Isusi, Luca Torresi, Janek Bender, Martin Trat, Pascal Friederich, Philipp Beutler

Institutions: Karlsruhe Institute of Technology, FZI Research Center for Information Technology, Thermo Fisher Scientific (Germany)

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,350

OpenAlex ID: W7221820768

FWCI:

Cites: 29

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Related to: 10