Results 311 to 320 of about 33,823 (333)

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

Foods, 2022
Xin-yue Yuan, Dianwei Zhang, Liuhuilin Liu   +2 more
exaly  

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

Food Chemistry, 2023
Zhen Wu
exaly  

Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors

Food Reviews International, 2023
Shuting Xu, Seid Reza Falsafi
openaire   +1 more source

Extrusion Techniques for Meat Analogues

Cereal Foods World, 2020
openaire   +1 more source

Protein physical state in meat analogue processing

Current Opinion in Food Science, 2022
Job Ubbink, Belal J Muhialdin
openaire   +1 more source

Investigation potential of hydrocolloids in meat analogue preparation

Food Hydrocolloids, 2023
Somayeh Taghian Dinani, Nicole Broekema, Atze Jan van der Goot   +2 more
exaly  

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

Innovative Food Science and Emerging Technologies, 2021
Monika Gibis
exaly  

Effect of sterilization and storage on a model meat analogue pet food

Animal Feed Science and Technology, 2021
Guido Bosch, Atze Jan van der Goot
exaly  

High-Moisture Extrusion: Meat Analogues

2016
R. Osen, U. Schweiggert-Weisz
openaire   +1 more source

Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties

Foods, 2022
Shubham Mandliya, Anubhav Pratap Singh, Siddharth Vishwakarma   +2 more
exaly