Funder
U.S. Department of Agriculture
Cited by
34 articles.
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1. Transforming plant proteins into plant-based meat alternatives: challenges and future scope;Food Science and Biotechnology;2024-09-10
2. Optimization of the Encapsulation of Vitamin D3 in Oil in Water Nanoemulsions: Preliminary Application in a Functional Meat Model System;Foods;2024-09-07
3. Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color;Poultry Science;2024-07
4. Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages;Food Science of Animal Resources;2024-05
5. Development of buffalo meat patties using pea peel powder as a value added ingredient: physicochemical, shelf stability, microstructural, sensory attributes analysis;Journal of Food Measurement and Characterization;2024-04-09