Mechanical properties and texture profile analysis of beef burgers and plant-based analogues-Reference-Cited by-同舟云学术

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Mechanical properties and texture profile analysis of beef burgers and plant-based analogues

Published:2025-01 Issue: Volume:385 Page:112259
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Souppez Jean-Baptiste R.G.^ORCID,Dages Benjamin A.S.^ORCID,Pavar Geethanjali S.^ORCID,Fabian Jack^ORCID,Thomas Jason M.^ORCID,Theodosiou Eirini^ORCID

Funder

EPSRC

Publisher

Elsevier BV

Reference66 articles.

1. Future protein supply;Aiking;Trends Food Sci. Technol.,2011

2. Attributes of low-fat beef burgers made from formulations aimed at enhancing product quality;Angor;J. Muscle Foods,2010

3. Nonmeat protein alternatives as meat extenders and meat analogs;Asgar;Compr. Rev. Food Sci. Food Saf.,2010

4. Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burger;Bainy;J. Food Sci. Technol.,2015

5. Tissue engineering for clean meat production;Ben-Arye;Front. Sustain. Food Syst.,2019

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