Extrusion
The required raw material properties and the mechanisms behind fibrous structure formation during high moisture extrusion cooking to produce plant/single cell based meat analogues are not sufficiently understood. This research explores tools for rapid screening of raw materials, emerging raw materials from microalgae and hybrid products.
Selected publications
C. Sägesser1, T. Mair1, J. Dumpler, A. Braun, P. Fischer, A. Mathys (2025). Application of a shear cell for thesimulation of extrusion to test the structurability of raw materials. Food Hydrocolloids, 160, 110736. external page https://doi.org/10.1016/j.foodhyd.2024.110736
C. Sägesser, J. M. Kallfelz, S. Boulos, J. Dumpler, L. Böcker, T. Mair, L. Nyström, A. Mathys (2024). Structurabilityof microalgae, soy and pea protein for extruded high-moisture meat analgoues. Food Hydrocolloids, 156,110290. external page https://doi.org/10.1016/j.foodhyd.2024.110290
T. Guan1,C. Sägesser1, R. Villiger, L. Zychowski, J. Kohlbrecher, J. Dumpler, A. Mathys, P. Rühs, P. Fischer, O.Matsarskaia (2024). In situ studies of plant-based meat analog texturization. Food Hydrocolloids, 155, 110215.external page https://doi.org/10.1016/j.foodhyd.2024.110215
Caporgno, M.1, Böcker, L1., Müssner, C., Stirnemann, E., Haberkorn, I., Adelmann, H., Handschin, S., Windhab, E.J. and Mathys, A. 2020. Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae. Innovative Food Science and Emerging Technologies, 59, 102275. external page https://doi.org/10.1016/j.ifset.2019.102275
Smetana S., Mathys A., Knoch A. & Heinz V. (2015). Meat Alternatives: Life cycle assessment of most known meat substitutes. International Journal of Life Cycle Assessment, 20(9), 1254-1267. external page https://doi.org/10.1007/s11367-015-0931-6