Results 321 to 326 of about 880,429 (326)

Influence of temperature and shear rate during cooling on the rheological and textural properties of pea protein-based meat analogues

Journal of Food Engineering
Maria Gräfenhahn, Michael Beyrer
semanticscholar   +1 more source

PRODUCTION OF 3D-PRINTED MEAT ANALOGUES USING PEA, FAVA, AND MUNG BEAN PROTEINS: A COMPARISON STUDY

Food Structure
Saphal Ghimire, C. Gamonpilas, Muhammad Umar, A. K. Anal   +3 more
semanticscholar   +1 more source

Electrospinning for Improved Texture and Functionality of Plant-based Meat Analogues: Concepts, Advances, and Challenges

Food Engineering Reviews
Praveen Balasubramanian, Dhanya George, Keerthi Ravi, J. Moses   +3 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