Globular proteins filament formation

Extrusion texturization is a process that uses mechanical shear, heat, and pressure generated in the food extruder to change the structures of food components, including proteins (Harper, 1986). Protein texturization creates filamentous structures, crumbly surfaces, or other physical formations by restructuring or realigning folded or tightly wound globular structures into stretched, layered, or cross-linked mass (Kinsella and Franzen, 1978). 

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