Author:
Pöri Pinja,Nisov Anni,Nordlund Emilia
Reference33 articles.
1. Purification and characteristics of a novel transglutaminase derived from microorganisms;Ando;Agricultural & Biological Chemistry,1989
2. Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation;Brückner-Gühmann;Food Hydrocolloids,2019
3. Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content;Chen,2011
4. Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues;Chiang;Food Structure,2019
5. Structuring processes for meat analogues;Dekkers;Trends in Food Science & Technology,2018
Cited by
27 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献