Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques-Reference-Cited by-同舟云学术

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Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques

Published:2024 Issue: Volume:8 Page:100747
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Jiang Wanrong,Yang Xiaoyu,Li Liang^ORCID

Publisher

Elsevier BV

Reference109 articles.

1. Sensory, chemical and sensometric studies of hydrolyzed vegetable protein produced by various processes;Aaslyng;Eur. Food Res. Technol.,1999

2. Identification of volatile compounds in soymilk using solid-phase microextraction-gas chromatography;Achouri;Food Chem.,2006

3. Flavour-active compounds in thermally treated yeast extracts;Alim;J. Sci. Food Agric.,2018

4. Analysis of the non-volatile Maillard reaction products formed in an extrusion-cooked model food system;Ames;Food Chem.,1998

5. Nanofibrils of food-grade proteins: Formation mechanism, delivery systems, and application evaluation;An;Compr. Rev. Food Sci. Food Saf.,2022

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