Article(id=1266414283844903674, tenantId=1146029695717560320, journalId=1264170164305018921, issueId=1264245505073668287, articleNumber=PA20260328_VxlBAIZ5, orderNo=null, doi=10.16429/j.1009-7848.2026.01.017, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1740326400000, receivedDateStr=2025-02-24, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1779866294109, onlineDateStr=2026-05-27, pubDate=1769788800000, pubDateStr=2026-01-31, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1779866294108, onlineIssueDateStr=2026-05-27, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1779866294108, creator=admin, updateTime=1779866294108, updator=admin, issue=Issue{id=1264245505073668287, tenantId=1146029695717560320, journalId=1264170164305018921, year='2026', volume='26', issue='1', pageStart='null', pageEnd='null', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=0, articleOrder=1, issueType=-1, specialIssue=null, createTime=1779349216946, creator=ztmeta, updateTime=1779349216946, updator=ztmeta, preIssue=null, nextIssue=null, ext=null, issueFiles=null}, startPage=189, endPage=199, ext={EN=ArticleExt(id=1266414290635481853, articleId=1266414283844903674, tenantId=1146029695717560320, journalId=1264170164305018921, language=EN, title=Effect of Cooking on the Fibrous Structure and Water Characteristics of High-moisture Extruded Soy Protein, columnId=null, journalTitle=Journal of Chinese Institute of Food Science and Technology, columnName=加工与制造, runingTitle=null, highlight=null, articleAbstract=To investigate the changes of textural properties and water characteristics of high-moisture extruded protein after cooking， soy protein concentrate was used as the raw material for high-moisture extrusion and the impact of three common cooking methods (steaming， boiling， and frying) and cooking time on the fibrous structure of the extrudates were investigated. The differences in cooking loss and shrinkage were evaluated， and changes in the macro- and micro-structure， textural properties and water characteristics of the extrudates were explored. Results showed that steaming preserved a better fibrous structure with moderate hardness and shear force， boiling loosened the fibrous structure and reduced hardness， chewiness and shear force of extrudates. Boiling for 20 min increased the moisture content of the extrudates by 10.38%. Both steaming and boiling increased T22 and T23， while reducing the proportion of bound water， suggesting a weakening of the protein-water binding in the extrudates. Frying enlarged the pores in the extrudates and enhanced the permeability of extrudates. Frying for 4 min increased the fat content of the extrudates by 3.65%， decreased the moisture content by 20.49% and reduced T21， T22， and T23 by 0.14， 7.31， 81.04 ms， respectively， while significantly increasing the proportions of bound water and free water (P<0.05). It can be concluded that different cooking methods could affect their fibrous structure， pore morphology and components， as well as the textural properties and water characteristics of the extrudates. This study provides a theoretical reference for the optimization of subsequent cooking process for high-moisture extruded plant-based meat products， with practical value in controlling their textural and water characteristics., correspAuthors=null, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=null), CN=ArticleExt(id=1266414290559984380, articleId=1266414283844903674, tenantId=1146029695717560320, journalId=1264170164305018921, language=CN, title=烹饪对高水分挤压大豆蛋白纤维结构及水分的影响, columnId=null, journalTitle=中国食品学报, columnName=加工与制造, runingTitle=null, highlight=null, articleAbstract=为探究高水分挤压蛋白烹饪后的质构特性和水分特征变化，以大豆浓缩蛋白为原料进行高水分挤压，选取3种常见的烹饪方式(蒸制、煮制、炸制)，研究烹饪方式及时间对挤出物纤维结构的影响，评估烹饪损失、收缩率的差异，并探究宏观、微观结构、质构特性和水分特征的变化。结果表明，蒸制可使挤出物保持较好的纤维结构及适中的硬度和剪切力，煮制使挤出物纤维结构更加松散，硬度、咀嚼度和剪切力减小，煮制20 min可使挤出物水分含量增加10.38%。蒸制和煮制使挤出物的T22、T23增大，结合水比例减小，蛋白质与水分结合的紧密程度变差。炸制使挤出物中孔隙增大，渗透性增强。炸制4 min使挤出物的脂肪含量提高3.65%，水分含量下降20.49%，且使T21、T22、T23分别减小0.14，7.31，81.04 ms，结合水和自由水比例显著增大(P<0.05)。结论:不同烹饪方式可改变挤出物的纤维结构、孔隙形态和组成成分，影响其质构特性和水分特征。研究结果为高水分挤压植物基肉制品后续烹饪工艺优化提供了理论参考，尤其在调控其质构和水分特征方面具有实际应用价值。, correspAuthors=null, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, 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