PROCESS FOR PREPARING A FIBROUS FOOD MATERIAL COMPRISING SUBJECTING A NON-MEAT AND NON-FISH PROTEIN TO SIMPLE SHEAR FLOW AND ENZYMATIC CROSS LINKING DURING SHEARING

摘要

Disclosed is a process for the preparation of hierarchical fibrous food structures, comprising subjecting an edible protein suspension of a non-meat and non-fish source to simple shear flow and enzymatic cross-linking during shearing. Further disclosed are non-meat, non-fish fibrous hierarchical edible protein structures obtained by said processes and uses thereof in the manufacture of foodstuffs thereof.