4.7 Article

Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Agriculture, Multidisciplinary

A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats

Sasimaporn Samard et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Article Engineering, Chemical

Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products

Valerie L. Pietsch et al.

JOURNAL OF FOOD ENGINEERING (2017)

Article Agricultural Economics & Policy

Should we stop meating like this? Reducing meat consumption through substitution

Chrysostomos Apostolidis et al.

FOOD POLICY (2016)

Article Engineering, Chemical

Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell

Georgios A. Krintiras et al.

JOURNAL OF FOOD ENGINEERING (2015)

Article Food Science & Technology

Shear structuring as a new method to make anisotropic structures from soy-gluten blends

Katarzyna J. Grabowska et al.

FOOD RESEARCH INTERNATIONAL (2014)

Article Food Science & Technology

Protein rich extruded products prepared from soy protein isolate-corn flour blends

Liang Yu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

Article Food Science & Technology

Twin-screw Extrusion of Corn Flour and Soy Protein Isolate (SPI) Blends: A Response Surface Analysis

Liang Yu et al.

FOOD AND BIOPROCESS TECHNOLOGY (2012)

Review Food Science & Technology

Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

Jan A. Delcour et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 3 (2012)

Article Food Science & Technology

Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content

Feng Liang Chen et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2011)

Review Food Science & Technology

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

M. A. Asgar et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2010)

Article Engineering, Chemical

System parameters and product properties response of soybean protein extruded at wide moisture range

Feng Liang Chen et al.

JOURNAL OF FOOD ENGINEERING (2010)

Article Food Science & Technology

Texturized Dairy Proteins

Charles I. Onwulata et al.

JOURNAL OF FOOD SCIENCE (2010)

Article Chemistry, Applied

Protein-protein interactions in high moisture-extruded meat analogs and heat-induced soy protein gels

Ke Shun Liu et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2007)

Article Food Science & Technology

A photon migration method for characterizing fiber formation in meat analogs

J. Ranasinghesagara et al.

JOURNAL OF FOOD SCIENCE (2006)

Article Food Science & Technology

An image processing method for quantifying fiber formation in meat analogs under high moisture extrusion

J Ranasinghesagara et al.

JOURNAL OF FOOD SCIENCE (2005)

Article Biochemical Research Methods

A ninhydrin-based assay to quantitate the total protein content of tissue samples

B Starcher

ANALYTICAL BIOCHEMISTRY (2001)

Article Food Science & Technology

Texture and chemical characteristics of soy protein meat analog extruded at high moisture

S Lin et al.

JOURNAL OF FOOD SCIENCE (2000)