Results 251 to 260 of about 5,292 (275)

Structuring the meat analogue by using plant-based derived composites

Journal of Food Engineering, 2021
Oni Yuliarti
exaly  

Introduction: general overview of meat analogues and meat replacers

2023
Gonzalo Delgado-Pando, Ismael Marcet, Carlos Álvarez   +2 more
openaire   +1 more source

Plant-based meat analogue

2023
Oni Yuliarti, Muhammad Faiz Bin Muhd Faizal Abdullah Tan, Jun Kiat Kovis Tay   +2 more
openaire   +1 more source

Application of ohmic cooking to produce a soy protein-based meat analogue

LWT - Food Science and Technology, 2022
Jeong Hyeon Hwang, Soojin Jun, Sung Hee Park   +2 more
exaly  

Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute

Foods, 2022
Zhao Yuan, Dianwei Zhang, Huilin Liu
exaly  

Effect of salt on solution behavior of spinning medium and properties of meat analogue fibers

Food Hydrocolloids, 2023
Jiao Liu
exaly  

Plant-based meat analogue of soy proteins by the multi-strain solid-state mixing fermentation

Food Chemistry, 2023
Daodong Pan, Zhen Wu
exaly  

Influencing factors on the ability to assemble a complex meat analogue using a soy-protein-binder

Innovative Food Science and Emerging Technologies, 2021
Johannes Dreher, Monika Gibis, Joydeep Ray   +2 more
exaly  

Comparative metabolomics analysis of the fermented plant-based meat analogue of soybean proteins

Food Bioscience, 2023
Yuxing Guo, Daodong Pan, Hua Yang
exaly  

Meat vs. meat analogues: a sensory comparison of commercial burgers

The proliferation of plant-based meat products in supermarkets worldwide reflects growing consumer interest in alternative protein sources. Consumers want to reduce their red meat consumption for environmental, ethical, health and religious reasons.
Smyth, Heather, Forster, Rebecca
openaire   +1 more source