Structuring the meat analogue by using plant-based derived composites

Author:

Yuliarti Oni,Kiat Kovis Tay Jun,Yi Ng Jun

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. An investigation of the formulation and nutritional composition of modern meat analogue products;Bohrer;Food Sci Hum Wellness,2019

2. Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues;Chiang;Food Struct.,2019

3. Freeze texturation of proteins: effect of the alkali, acid and freezing treatments on texture formation;Consolacion;Food Struct.,1986

4. Rheology of structure development and loss during gelation and melting;Da Silva;IFT Basic Symposium Series,1998

5. Structuring processes for meat analogues;Dekkers;Trends Food Sci. Technol.,2018

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