Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein

Construction of meat analogs based on pea protein isolate (PPI) alone by high moisture extrusion (HME) is diffocult as a result of the lack of anisotropic structures. In the present study, 0%-15% of whey protein (WP) was introduced to PPI to make hybrid blends, which were used to construct HME extrudates.