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Characterizing nanoscale origins of fibrous texture in high moisture extruded texturized pea protein and chicken breast meat using X-ray scattering
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DOI：10.1016/j.foostr.2026.100546.png)
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Abstract
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• Hierarchical structure of pea protein HMMA with real chicken meat was compared with SAXS. • At molecular level, pea globulins pack into 30-40 nm spheroid particles. • At mesoscale, particles aggregate into dense mass-fractal aggregates. • Aggregates align more at the HMMA surface than in the center, correlating with cutting strength anisotropy index. • Higher nematic alignment of structures within chicken versus HMMA.
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