Abstract: High-moisture extrusion technology has the characteristics of low energy consumption, green processing and high-efficiency production. Extruded products produced using plant proteins as the major raw material can be processed directly without rehydration for consumption, but have some problems such as poor texture, weak mouthfeel and flavor, so they require quality improvement. The current research on physicochemical changes during high-moisture extrusion has provided evidence that exogenous additives are useful for product quality improvement and innovations and can endow the product with more functional properties. This article reviews the research progress on modifiers for the quality improvement of high-moisture extruded plant protein products, outlines the classification and characteristics of plant proteins and modifiers, and summarizes the methods used to evaluate the product quality, with a focus on the role of modifiers in regulating the conformation, functional properties and quality of high-moisture extruded plant protein products, aiming to provide a reference for the quality control of high-moisture extruded products.

Key words: high-moisture extrusion; plant protein; modifier; quality control; protein conformation