Texturization      

Proteins  constitute the basis of structures and texture  in several foods, whether these come from living tissue  (myofibrills in  meat or fish) or from fabricated substances (bread dough  and crumb,  soy  or  gelatin  gels,  cheese,  curds,  sausage,  meat emulsion  etc).  

Also, there are a number of texturization   processes  that begin  with soluble vegetable or milk proteins and that  lead  to film or fiber like products with chewiness and good water holding capacity  and  that have the ability to retain  these  properties during subsequent  hydration and heat treatment.  These texturized proteins are often used as meat substitutes and/or extenders. Also, some texturization processes are done for the purpose of retexturization or reforming animal proteins such  as beef or poultry meat.