(U)SAXS data (ID02 beamline, ESRF): Structure formation during high-moisture extrusion of soy protein concentrate

The development of novel plant-based meat alternatives that closely mimic the anisotropic structure of animal meat offers a promising solution to mitigate the adverse effects of animal meat consumption. A promising technological route most amenable to industrial implementation is shear processing through high-moisture extrusion (HME). Despite the abundance of scientific literature on protein extrusion, the complex structure formation mechanisms that determine the final fibrous texture of extrudates have yet to be fully understood. The main obstacle is the lack of multiscale studies that could help elucidate the principles governing structure formation from the nano- to the macro-structural level. This work aims to address these challenges by studying materials collected upon a dead-stop operation of a pilot-plant scale extruder.