Results 321 to 329 of about 793,163 (329)

Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends

Food Hydrocolloids
Hyun-Woo Choi, Minji Choi, C. Ryoo, Jungwoo Hahn, Young Jin Choi   +4 more
semanticscholar   +1 more source

Influence of extrusion processing conditions on fibrous structure, texture, and digestibility of plant-based meat analogues incorporating faba bean protein and brewers’ spent grain

Food Hydrocolloids
Yue Fan, Pratheep K Annamalai, Jingjing Wang, Biao Gu, Xiao Dong Chen, Bhesh Bhandari, Sangeeta Prakash   +6 more
semanticscholar   +1 more source

The Flavor of Plant-Based Meat Analogues

Cereal Foods World, 2020
openaire   +1 more source

Effects of different soy protein concentrates on the structuring potential and extrudate quality of meat analogues via high moisture extrusion

Food Structure
Ding Xiang Chew, A. Theng, R. Osen, Chiang Hong Jie   +3 more
semanticscholar   +1 more source

Tuning oil release in meat analogues by modifying size and surface properties of oil droplets

Food Hydrocolloids
Thiemo van Esbroeck, Alison Georgala, G. Sala, Markus Stieger, Elke Scholten   +4 more
semanticscholar   +1 more source

Multi-objective Bayesian optimisation on the textural properties of plant-based meat analogues through high-moisture extrusion

Journal of Food Engineering
A. Theng, M. Lakshminarayanan, Dayna Shu Min ONG, Xin Yi HUA, Chuan Sheng FOO, Edwin Khoo, Jie Hong CHIANG   +6 more
semanticscholar   +1 more source

3D printing of mycelium-enhanced plant-based protein composites for customizable texture in meat analogues

Food Hydrocolloids
Yifei Liu, Yiqiang Dai, Xiudong Xia, Kang Zhai, Yixia Jin, Yanfen Zhai, Baomin Zhao, Mingsheng Dong   +7 more
semanticscholar   +1 more source

Extrusion cooking of high-moisture meat analogues

2020
openaire   +1 more source

Regulatory Legislation and Framework on Meat Analogues

Rajnandan Borah, Manoleena Sarkar
openaire   +1 more source