Results 221 to 230 of about 5,191 (242)

Textured Soy Protein Utilization in Meat and Meat Analog Products

2005
H Chu, M McMindes, A Orcutt, I Mueller, M Orcutt, B Bater   +5 more
openaire   +1 more source

The influence of batter formulation and predrying time on interparticle space fractions of a coated meat analog

Journal of Texture Studies, 2019
Jamshid Rahimi, Akinbode A Adedeji, Michael Ngadi   +2 more
exaly  

FLAVORING VEGETABLE PROTEIN MEAT ANALOGS

1978
R.F. Heinze, M.B. Ingle, J.F. Reynolds
openaire   +1 more source

Fungi-based meat analogs

Awanish Singh, Nandan Sit
openaire   +1 more source

Meat Analogs: Prospects and Challenges

Pavan Kumar, Neelesh Sharma, Muhammad Nizam Hayat, Akhilesh K. Verma, Pramila Umaraw, Nitin Mehta, Mohammad Rashedi Ismail-Fitry, Awis Qurni Sazili   +7 more
openaire   +1 more source

Light Propagation in Meat and Meat Analog: Theory and Applications

2016
openaire   +1 more source

Effects of the Order of Ingredient Addition on Meat Analog Formation

Food and Bioprocess Technology
Nushrat Yeasmen, Michael Ngadi, Ngadi Michael   +2 more
exaly  

Construction of a soybean protein isolate/polysaccharide-based whole muscle meat analog: Physical properties and freeze-thawing stability study

International Journal of Biological Macromolecules
Bing Cui, Hongshan Liang, Xuezhu Du
exaly  

Restructuring plant-derived composites towards the production of meat-analog based coated fried food

Food Chemistry
Md Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi   +2 more
exaly  

Impact of hydrocolloids on 3D meat analog printing and cooking

Food Structure
Md Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi   +2 more
exaly