@article{01KCXXMJQNJJHYYSXF2Y8WM726,
  abstract     = {{Background: In recent years, interest in meat analogues (MA) produced through high-moisture extrusion (HME) has increased for the obtention of high-quality plant-based foods with a similar appearance and textural properties of meat-derived foods. Research has mainly focused on evaluating how the processing conditions and the incorporation of other food ingredients influence the physicochemical properties of the resulting products and enhance the fibrous structure formation, but the role of the molecular interactions in this process has not been addressed. Scope and approach: This review examines molecular interactions between plant proteins and other biopolymers commonly included in MA formulations, particularly starch, lipids, fiber compounds, and hydrocolloids. These interactions are linked to conformational changes, protein rearrangement, and subsequent texturization and fiber formation. The relationships between the molecular interactions between biopolymers and physicochemical, textural, microstructural, and sensory properties of resulting MA are extensively discussed. Key findings and conclusion: The findings highlight how molecular associations and protein-biopolymer interactions drive conformational changes that promote texturization and fibrous structure development. These interactions determine the microstructural features that shape macroscopic characteristics and organoleptic properties of MA. By linking molecular, microstructural, and sensory attributes, the review emphasizes the importance of understanding these relationships to optimize the design of plant-based meat alternatives with desirable texture and sensory qualities.}},
  articleno    = {{105507}},
  author       = {{Rolandelli, Guido and Eeckhout, Mia}},
  issn         = {{0924-2244}},
  journal      = {{TRENDS IN FOOD SCIENCE & TECHNOLOGY}},
  keywords     = {{High-moisture extrusion,Plant-based,Meat analogues,Molecular interactions,Texturization process,Fiber formation,PROTEIN,GLUTEN,POLYMERIZATION,PARAMETERS,SOY}},
  language     = {{eng}},
  pages        = {{12}},
  title        = {{Molecular interactions of biopolymers during high-moisture extrusion and their impacts on micro- and macrostructural properties of plant-based meat analogues : a review}},
  url          = {{http://doi.org/10.1016/j.tifs.2025.105507}},
  volume       = {{168}},
  year         = {{2026}},
}

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