Results 331 to 340 of about 388,600 (356)

Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review

Trends in Food Science and Technology, 2022
Samaneh Shaghaghian, Mohammadreza Rheza Khalesi, Marco Garcia-Vaquero   +2 more
exaly  

Plant-Based Meat: Building Meat from Plants

2023
openaire   +1 more source

High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect

Trends in Food Science and Technology, 2022
Qiang Wang
exaly  

Flavor challenges in extruded plant‐based meat alternatives: A review

Comprehensive Reviews in Food Science and Food Safety, 2022
Yaqin Wang, Fabio Tuccillo, Antti J Knaapila   +2 more
exaly  

Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives

Food Quality and Preference, 2021
Christina Hartmann, Michael Siegrist
exaly  

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

Trends in Food Science and Technology, 2020
Youling L Xiong
exaly  

Real meat and plant-based meat analogues have different in vitro protein digestibility properties

Food Chemistry, 2022
Di Zhao, Xinglian Xu, Guanghong Zhou
exaly  

Meat Reduction and Plant-Based Food

2017
M. Neacsu, D. McBey, A.M. Johnstone
openaire   +1 more source

Plant-based meat alternatives: Compositional analysis, current development and challenges

Applied Food Research, 2022
Mudasir Ahmad, Shahida Anusha Siddiqui
exaly  

The development history and recent updates on soy protein-based meat alternatives

Trends in Food Science and Technology, 2021
exaly