Results 251 to 260 of about 14,435 (275)

Production of Meat Analogs and Consumer Preferences

2023
Elif Feyza Aydar, Zehra Mertdinç, Beraat Özçelik   +2 more
openaire   +1 more source

Meat Analogs-A Supplement

1976
F.E. HORAN, HANS WOLFF
openaire   +1 more source

Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs

Food Hydrocolloids, 2020
Fei Teng, Olga O Babich, Zhongjiang Wang
exaly  

Rice bran meat analogs: Relationship between extrusion parameters, apparent properties and secondary structures

LWT - Food Science and Technology, 2022
yuzhe Gao
exaly  

Effects of transglutaminase and cooking method on the physicochemical characteristics of 3D-printable meat analogs

Innovative Food Science and Emerging Technologies, 2022
Ya-Xin Wen
exaly  

The Structure of Meat Analogs

2019
Pavan Kumar, Nitin Mehta, Om Prakash Malav, Akhilesh Kumar Verma, Pramila Umraw, Matli Krishna kanth   +5 more
openaire   +1 more source

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

Comprehensive Reviews in Food Science and Food Safety, 2021
David Julian McClements, Lutz Grossmann
exaly  

FLAVORING VEGETABLE PROTEIN MEAT ANALOGS

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

Construction of 3D printed meat analogs from plant-based proteins: Improving the printing performance of soy protein- and gluten-based pastes facilitated by rice protein

Food Research International, 2023
Taotao Dai, David Julian McClements
exaly  

Meat Analogs

2017
openaire   +1 more source