Results 241 to 250 of about 944,187 (269)

Utilization of Emulsion Gels in Plant-Based Meat Analog Formulations: A Review

Food Hydrocolloids
Vahinika Kothuri, J. Han, D. Keum, H. Kwon, Do Hyun Kim, Sung-Gu Han   +5 more
semanticscholar   +1 more source

Meat Analogs

2017
openaire   +1 more source

Meat Analogs

1974
openaire   +1 more source

A comprehensive review on mycoprotein-based meat analog production: nutritional, functional, physicochemical, and safety aspect

Food Science and Biotechnology
Rina Yu, P. Rathnayake, Chemin Nam, S. Yeo, Tae-Kyung Kim, Hyun Jung Lee, H. Yong   +6 more
semanticscholar   +1 more source

Consumer Acceptability of Meat Analogs

Martin Aduah, Frederick Adzitey, Adamu Yusuf Kabiru, Nurul Huda   +3 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, Michael Ngadi, Akinbode Adedeji   +2 more
exaly  

FLAVORING VEGETABLE PROTEIN MEAT ANALOGS

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

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

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

Impact of Batter Coating, Freezing, and Storage on Meat-analog Based Parfried Foods Mass, Structure, and Physicochemical Changes

Food and Bioprocess Technology
Md. Hafizur Rahman Bhuiyan, Michael O. Ngadi   +1 more
semanticscholar   +1 more source