Effects of Isolated Pea Protein on Extrusion-Induced Gelation and Gel-like Network Formation in Low-Moisture Meat Analog Systems. [PDF]
GelsChoi HW +5 more
europepmc +1 more source
A Dimensionless Empirical Model to Predict Heat Transfer Coefficients for Cooling High-Moisture Meat Analog with Rectangular Dies. [PDF]
J Food SciWagner CE, Levine L, Ganjyal GM.
europepmc +1 more source
Azodicarbonamide, Hydrogen Peroxide, and l-Ascorbic Acid Aid in the Modification of Protein Texture During High-Moisture Meat Analog Extrusion Processing. [PDF]
J Food SciKamboj A +7 more
europepmc +1 more source
Enhancing Meat Analog Texture Using Wet-Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole-Muscle Meat. [PDF]
J Texture StudChuang R, Naidu A, Galipon J.
europepmc +1 more source
Development and Sensory Evaluation of Meat Analog
International Journal of Current Microbiology and Applied Sciences, 2019 B.R. Nivetha +3 more
openaire +1 more source
Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger. [PDF]
J Food Sci TechnolMilani TMG, Conti AC.
europepmc +1 more source
Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment. [PDF]
J Food Sci TechnolLimsangouan N +6 more
europepmc +1 more source
Comparative dynamic sensory profile of meat and plant-based meat analogs
LWTLary Souza Olegario +4 more
openaire +1 more source
Role of Starch Type in Gel-like Network Formation of Extruded Meat Analogs. [PDF]
GelsKang C, Han A, Gu BJ.
europepmc +1 more source
Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages. [PDF]
FoodsMartín-Miguélez JM +3 more
europepmc +1 more source