Related references
Note: Only part of the references are listed.Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs
Yung-Hee Jeon et al.
FOODS (2023)
Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking
Steven H. Cornet et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture Extrusion
Katja Kantanen et al.
FOODS (2022)
Differences in physicochemical properties of high-moisture extrudates prepared from soy and pea protein isolates
Hong Wang et al.
FOOD HYDROCOLLOIDS (2022)
Potential Development of Sustainable 3D-Printed Meat Analogues: A Review
Karna Ramachandraiah
SUSTAINABILITY (2021)
High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure
Patrick Wittek et al.
FOODS (2021)
Mapping the texture of plant protein blends for meat analogues
Floor K. G. Schreuders et al.
FOOD HYDROCOLLOIDS (2021)
Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey
Roberta Alessandrini et al.
NUTRIENTS (2021)
The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins-peas, lentils, and faba beans
Taehoon Kim et al.
JOURNAL OF FOOD SCIENCE (2021)
High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties
Ferawati Ferawati et al.
FOODS (2021)
Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum)
Matthew G. Nosworthy et al.
FOOD SCIENCE & NUTRITION (2020)
Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs
Zengwang Guo et al.
FOOD HYDROCOLLOIDS (2020)
Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking
Izalin Zahari et al.
FOODS (2020)
Changes in conformation and quality of vegetable protein during texturization process by extrusion
Jinchuang Zhang et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Online non-contact quality control of noodle dough using ultrasound
S. O. Kerherve et al.
FOOD CONTROL (2019)
Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation
Floor K. G. Schreuders et al.
JOURNAL OF FOOD ENGINEERING (2019)
High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties
Megala Palanisamy et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking
Filiz Koksel et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies
Matthew G. Nosworthy et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Ultrasound as a tool to study bubbles in dough and dough mechanical properties: A review
Filiz Koksel et al.
FOOD RESEARCH INTERNATIONAL (2016)
Experimental characterisation and numerical modelling of cutting processes in viscoelastic solids
Martin Boisly et al.
JOURNAL OF FOOD ENGINEERING (2016)
In Situ Ultrasonic Characterization of Cocoa Butter Using a Chirp
Michaela Haeupler et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties
Raffael Osen et al.
JOURNAL OF FOOD ENGINEERING (2014)
Effects of composition on dough development and air entrainment in doughs made from gluten-starch blends
F. Koksel et al.
JOURNAL OF CEREAL SCIENCE (2012)
Particle size-starch-protein digestibility relationships in cowpea (Vigna unguiculata)
T. Tinus et al.
JOURNAL OF FOOD ENGINEERING (2012)
Noncontact ultrasound imaging applied to cortical bone phantoms
J. B. Bulman et al.
MEDICAL PHYSICS (2012)
Physical properties, molecular structures, and protein quality of texturized whey protein isolate: Effect of extrusion moisture content
P. X. Qi et al.
JOURNAL OF DAIRY SCIENCE (2011)
Comparison of ultrasonic velocities in dispersive and nondispersive food materials
Laura A. E. B. Cobus et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Nutritional aspects of food extrusion: a review
Shivendra Singh et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2007)
In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics
S Martini et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2005)
Extrusion process parameters, sensory characteristics, and structural properties of a high moisture soy protein meat analog
S Lin et al.
JOURNAL OF FOOD SCIENCE (2002)